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Arroz con pato
Duck and coriander rice
Arroz con pato: Chiclayo's duck and green coriander rice cooked with dark beer and ají amarillo
PeruvianChiclayo and the northern coast claim arroz con pato as their own, and family lunches and big Sunday gatherings there often centre on a deep pot of it: duck legs browned and simmered in dark beer and a purée of coriander and spinach, then rice cooked in the same green, duck-rich liquid with peas, red pepper and ají amarillo. The rice is moist and loose, the duck tender with crisp edges, and it is served with salsa criolla and, often, papa a la huancaína. The beer contains alcohol, and not all of it cooks off; for an alcohol-free pot use alcohol-free beer or the stock swap in the ingredients. A common mistake is skipping the browning, which leaves flabby skin and a pale, fatty rice; render the duck slowly first and pour off excess fat. Chef's tip: let the cooked rice rest under the lid off the heat for 10 minutes before fluffing.
- Total time
- 95 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the duck
- 4 duck legsabout 1.2 kg in total
- 2 tsp salt
- 1 tsp ground cumin
- 5 garlic clovescrushed
- 1 red onionfinely chopped
- 2 tbsp ají amarillo paste
- 1 ½ cups dark beeralcohol-free: alcohol-free beer, or 300 ml chicken stock with 1 tbsp cider vinegar and 1 tsp brown sugar
For the green rice
- 2 ⅞ oz fresh corianderleaves and stems
- 1 ¾ oz spinach
- 3 ¾ cups water or chicken stock
- 14 oz long-grain ricerinsed
- 1 red pepperdiced
- 5 ½ oz frozen peas
To serve
- 1 bowl salsa criolla (optional)
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Method
0/8 doneStep 1: Season 4 duck legs with 2 tsp salt and 1 tsp ground cumin. Put it skin side down in a cold heavy casserole and set over a medium heat until the fat renders and the skin is deep golden. Turn and brown the other side.
15 minStep 2: Lift out the duck and pour off all but 3 tablespoons of fat (keep the rest for roasting potatoes).
Step 3: Fry 5 garlic cloves and 1 red onion in the duck fat until soft, then stir in 2 tbsp ají amarillo paste and cook for 2 minutes.
8 minStep 4: Return the duck, pour in 1 ½ cups dark beer and simmer, covered, over a low heat until the duck is tender and reaches 165°F at the thickest part.
35 minStep 5: Blend 2 ⅞ oz fresh coriander and 1 ¾ oz spinach with a little of ½ cup water or chicken stock until smooth and bright green.
Step 6: Lift the duck out and keep warm. Add the green purée, the rest of 3 ½ cups water or chicken stock, 14 oz long-grain rice, 1 red pepper and 5 ½ oz frozen peas to the pot and bring to the boil.
3 minStep 7: Put the duck back on top of the rice, cover tightly and cook over the lowest heat until the rice is tender and the liquid has been absorbed.
18 minStep 8: Rest off the heat, still covered, then fluff the rice and serve each portion with a duck leg and 1 bowl salsa criolla.
10 min
Nutrition per serving
- Calories
- 820 kcal
- Protein
- 42 g
- Carbs
- 86 g
- Fat
- 32 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz con pato take?
- About 95 minutes in total: 20 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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