Rice with Duck

Arroz con Pato

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Peruvian Kitchen

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

Method

  1. 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.
  2. Heat ¼ cup oil in a saucepan over