Arroz con Pato

Name: Arroz con Pato
Cuisine: Peruvian
Ingredients: 4 tbsp crushed garlic; 2 red onions chopped fine; 1 large red bell pepper, peeled and diced; 4 heaped tbsp ají amarillo paste; Salt; Peel and juice of 2 oranges; 4 cups rice; ½ cup olive oil; 8 cups duck stock or 4 cups beef and 4 cups chicken stock; 4 cups white wine or dark beer; 8 cups duck stock or 4 cups beef and 4 cups chicken stock; 8 cups duck stock or 4 cups beef and 4 cups chicken stock; 1 cup mirepoix; 2 tsp crushed garlic; 4 cups white wine or dark beer; 1 bouquet garni; 8 cups beef or chicken stock; 8 cups beef or chicken stock; 4 large bunches fresh cilantro leaves; 1 cup fresh peas and 1 cup fresh corn kernels (optional); 1 cup fresh peas and 1 cup fresh corn kernels (optional); 2 cups beer; 4 duck quarters (thigh and drumstick); 4 duck quarters (thigh and drumstick); 2 tsp freshly ground pepper; 2 tsp ground cumin; 4 duck quarters (thigh and drumstick); 2 tbsp olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Art of Peruvian Cuisine

By Tony Custer

Published 2000

About

Duck is native to Peru and features in many dishes especially in the northern areas. Arroz con Pato is a recipe that almost every Peruvian cook will know how to prepare. The rice in the dish absorbs the color and flavor of the cilantro. The traditional way to serve this dish is with duck but chicken is frequently substituted.

Ingredients

4 duck quarters (thigh and drumstick)
2 tbsp olive oil

Americas
Peru
Main course

Method

Preparation

Season the duck pieces with salt and the freshly ground pepper, cumin, crushed garlic and the peel and juice of the orange. Set aside to stand for 15 minutes.

Heat 1tbsp of olive oil in a large heavy-based skillet or roasting pan. Seal the duck pieces thoroughly for about eight minutes each side, skimming off as much of the fat as possible. When they are well-brown