Rice with Duck

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

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