Arroz con Pato

Name: Arroz con Pato
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 1 duck; 400 g rice; dark beer splash; 1 handful cilantro; 1 aji; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Arroz con Pato hails from Peru's northern coast, a region known for its rich culinary traditions. This dish is often prepared for family gatherings and festive occasions, where the cook's intuition plays a vital role. Here, salt is judged by hand, and generous use of fat ensures that each grain of rice is infused with flavor. This home version captures the essence of how a Peruvian family would lovingly prepare it, with a focus on sharing and enjoying.

The dish marries the richness of duck with the vibrant notes of cilantro and the subtle heat of aji. A splash of dark beer deepens the flavors, creating a savory, aromatic experience. Each bite offers a tender texture that contrasts with the fluffy rice, making it a satisfying centerpiece for any communal table.

Ingredients

1duck
400 grice
dark beersplash
1 handfulcilantro
1aji
to tastefine sea salt

Method

Start by cutting the duck into serving pieces. Pat each piece dry with paper towels to ensure a good sear. Season the duck generously with fine sea salt on all sides. In a large heavy-bottomed pot or Dutch oven, heat a generous amount of oil over medium-high heat. Once the oil is shimmering, carefully add the duck pieces, skin side down, and brown them until the skin is golden and crispy, about 5-7 minutes per side. Remove the duck and set aside.
In the same pot, add finely chopped onions, garlic, and the aji, which should be deseeded and finely chopped. Cook the aromatics over medium heat, stirring frequently, until they are soft and fragrant, about 5 minutes. The onions should become translucent, and the aji should start releasing its aroma.
Return the duck pieces to the pot, nestling them among the aromatics. Pour in a splash of dark beer, which will deglaze the pot, lifting any flavorful bits stuck to the bottom. Stir gently to combine the ingredients and let the beer reduce slightly, enhancing the flavors.
Add 400 g of rice to the pot, stirring to coat the grains with the aromatic mixture. Pour in enough water to cover the rice and duck, usually about twice the volume of the rice. Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook until the rice is tender and has absorbed most of the liquid, about 20-25 minutes. The duck should be tender, and the rice should be plump and flavorful.
Check the consistency of the sauce. If it's too watery, increase the heat slightly and let it reduce until it thickens to your liking. Taste the dish and adjust the seasoning with more fine sea salt if necessary. The flavors should be rich and balanced.
Finely chop a handful of cilantro and sprinkle it over the dish just before serving. The fresh cilantro will add a bright, herbal note that complements the richness of the duck and the savory rice. Serve the Arroz con Pato family-style, inviting everyone to share and enjoy.