Arroz con Pato

Arroz con Pato (Peruvian Duck and Green Rice)

A classic North Coast Peruvian one-pot dish where duck is braised in a vivid green sauce of cilantro, aji amarillo and dark beer, then the rice is cooked in that same liquid until fragrant and green. Served with a sharp salsa criolla to cut the richness.

Prep

30 min

Cook

120 min

Total

150 min

Serves

4

Difficulty

Hard

Recipe ingredients

• •1.2 kg (2 lb 10 oz) whole duck, cut into 8 pieces (2 legs, 2 thighs, 2 breasts halved), or use 1.4 kg duck legs and thighs
• •6 garlic cloves, peeled
• •1 medium red onion, half for the braise, half thinly sliced for salsa criolla
• •100 g (3½ oz) fresh cilantro, leaves and tender stems, packed
• •60 g (2 oz) aji amarillo paste, from a jar; or 2–3 fresh aji amarillo peppers, seeded
• •1 tsp ground cumin
• •1 tsp black pepper, freshly ground
• •15 ml (1 tbsp) vegetable oil, plus extra for browning
• •330 ml (11 fl oz (one small bottle/can)) dark beer, or chicha de jora (Peruvian corn beer) if you can find it
• •400 ml (1⅔ cups) duck or chicken stock, warm
• •300 g (1½ cups) long-grain rice, rinsed until water runs clear, then drained
• •150 g (1 cup) green peas, fresh or frozen
• •1 medium red bell pepper, seeded and cut into thin strips
• •2 tsp salt, plus more to taste
• •3 medium red onions, for salsa criolla, very thinly sliced
• •60 ml (¼ cup) lime juice, about 3 limes, for salsa criolla
• •1 tsp salt, for salsa criolla
• •1 tsp aji limo or rocoto paste, optional, for salsa criolla heat; or a pinch of red chilli flakes

Steps

1. 1 Pat the duck pieces very dry and season all over with 1 teaspoon salt, the cumin and black pepper. Let sit at room temperature for 20 minutes while you make the sauce.
2. 2 Make the green sauce: in a blender, combine the garlic, the half onion (roughly chopped), cilantro, aji amarillo paste, 1 teaspoon salt and 120 ml (½ cup) of the dark beer. Blend to a smooth, vivid green purée, scraping down the sides as needed.
3. 3 Heat 15 ml (1 tbsp) oil in a heavy, wide pot or Dutch oven over medium-high heat. Working in batches so the pan isn't crowded, brown the duck pieces skin-side down until the skin is deep golden and much of the fat has rendered, 6–8 minutes per side. Transfer to a plate.
4. 4 Pour off all but 2 tablespoons of the duck fat from the pot (reserve the fat for roasting potatoes another day).
5. 5 Return the pot to medium heat. Add the remaining onion, sliced, and cook until softened, about 4 minutes. Pour in the green sauce and cook, stirring, for 3–4 minutes until it darkens and the raw garlic smell is gone.
6. 6 Add the remaining beer and the warm stock. Scrape up any browned bits from the bottom. Return the duck pieces to the pot, skin-side up, so they are about two-thirds submerged. Bring to a simmer, then cover, reduce heat to low, and braise gently for 45 minutes.
7. 7 Lift the duck out onto a plate and set aside. Taste the braising liquid and adjust salt - it should taste noticeably well-seasoned, as the rice will absorb it.
8. 8 Add the rinsed rice to the pot and stir once so it's submerged. Nestle the duck pieces back on top, skin-side up. Add the red bell pepper strips around the duck.
9. 9 Cover and cook over the lowest heat for 18 minutes without lifting the lid. Scatter the peas over the top, cover again, and cook for 7 more minutes, until the rice is tender and has absorbed nearly all the liquid.
10. 10 Remove from heat and let stand, covered, for 10 minutes. Meanwhile, make the salsa criolla: soak the thinly sliced onions in cold water for 10 minutes, then drain and pat dry. Toss with the lime juice, 1 teaspoon salt and the aji limo paste or chilli flakes. Let it sit at least 10 minutes.
11. 11 To serve, spoon the green rice onto a large platter and arrange the duck pieces on top. Serve with the salsa criolla alongside.
12. 12 Doneness cues: the duck is safe when it reaches an internal temperature of at least 75°C (167°F) in the thickest part of the thigh, measured away from bone, and the meat pulls easily from the joint. The rice should be tender with no hard centre and no pooling liquid at the bottom of the pot.