Arroz con Pato
(Peruvian duck with rice)
Arroz con pato is the tasty Peruvian version of the chicken and rice dish arroz con pollo that is found in many Latin cuisines. In Peru duck is preferred, and cilantro and dark beer are essential to the earthy taste of the dish.
4 to 6 servings
- Duck, cut into serving pieces -- 2 to 3 pounds
- Oil -- 1/4 cup
- Onion, finely chopped -- 1
- Bell or chili pepper, finely chopped -- 1
- Garlic, minced -- 2 or 3 cloves
- Cilantro, chopped -- 1 bunch
- Water or stock -- 2 cups
- Beer, preferably dark -- 2 cups
- Salt and pepper -- to taste
- Rice -- 2 cups
- Prick the skin of the duck all over with a fork or small knife. Heat the oil in a large, heavy-bottomed pot over medium-high flame and working in batches, brown the duck on all sides. Remove the duck to a plate and set aside.
- Pour off all but 2 or 3 tablespoons of oil and saute the onion and pepper until the onion is translucent and wilted, 4 to 5 minutes. Add the garlic and saute for another 1 or 2 minutes.
- Add the cilantro and 1 cup of the water or stock to a blender and puree. Return the duck pieces to the pot and add the cilantro puree and the remaining 1 cup of water or stock, along with the beer, salt and pepper. Bring to a boil over medium-high heat, then reduce heat to low, cover and simmer 20 to 30 minutes, or until the duck is cooked through and tender.
- Stir in the rice, and return to a simmer. Cover and cook for another 15 minutes.
- Remove from heat and set aside to rest for another 5 to 10 minutes. Fluff the rice with a fork and serve.
Arroz con Pato Variations
- This dish can also be made with chicken.
- One-half cup of peas, diced carrots or corn kernels can be added along with the water and beer if you like. Frozen vegetables are fine.
- Sometimes a little cumin is added when you sauté the onions.
- For a finishing garnish, rinse some sliced red onion rings in cold water and then marinate briefly in a little oil and lemon juice, salt and pepper.