Rice with Duck

Name: Rice with Duck (Arroz con Pato)
Yield: Serves 4
Cuisine: Peruvian
Ingredients: ½ cup carrot, diced; 1 cup green peas; Salsa criolla; 1 red bell pepper, roasted and sliced; 3 cups rice; 2 cups cilantro leaves processed with ½ cup water; 1 red onion, chopped; 4 duck legs (with thighs); 1 teaspoon ground cumin; Salt and pepper; 2 garlic cloves, chopped; ½ teaspoon ground turmeric; 3 tablespoons ají amarillo paste; ½ cup vegetable oil, divided; 2 cups beer, plus 1 cup

Arroz con Pato

Preparation info

Serves
4

Difficulty
Medium

Appears in

Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

About

Peruvian native ducks have been enjoyed in many different preparations for centuries, but the combination of rice with cilantro paste and vegetables is perhaps the most popular of them all. This northern dish is usually prepared with grated loche squash to add even more flavor and creaminess.

Ingredients

4 duck legs (with thighs)
2 cups beer, plus 1 cup
½

Americas
Peru
Main course

Method

Combine duck legs and 2 cups beer in a bowl or glass baking pan. Cover and refrigerate for up to 12 hours. Drain and dry with paper towels.
Heat ¼ cup oil in a saucepan over