Entree: Peru – Afro-Peruvian – Arroz con Pato (Peruvian cilantro- and beer-flavored rice cooked with duck and vegetables)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 55 min

Additional 5 min

Total 1 hr 25 min

Ingredients

- 1 whole duck, about 3.5 lb (1.6 kg), cut into 6–8 pieces
- 2 cups (400 g) long-grain rice, rinsed and drained
- 3 tbsp (45 ml) vegetable oil
- 1 large red onion, finely chopped, about 8 oz (225 g)
- 6 cloves (18 g) garlic, minced
- 2 tbsp (30 g) aji amarillo paste
- 12 oz (355 ml) dark beer
- 4 cups (960 ml) chicken or duck stock
- 1 large bunch cilantro, about 2 cups (50 g) packed leaves and tender stems
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 g) ground cumin
- 1 cup (150 g) frozen peas
- 1 cup (130 g) diced carrot
- 1/2 cup (70 g) pitted green olives, halved
- 2 bay leaves
- Salt and freshly ground black pepper
- 2 stalks green onion, sliced for garnish, about 1.5 oz (40 g)

Instructions

1. Pat the duck pieces dry and season lightly with salt and pepper. In a large heavy-bottomed Dutch oven or deep skillet, heat 2 tbsp (30 ml) oil over medium-high heat and brown the duck pieces on all sides, working in batches if needed, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium and add remaining 1 tbsp (15 ml) oil. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic, aji amarillo paste and cumin; cook 1–2 minutes until fragrant.
3. In a blender or food processor, combine the cilantro leaves and tender stems with the beer and blend until smooth. Pour the cilantro-beer mixture into the pot and stir to deglaze, scraping up browned bits.
4. Return the duck pieces to the pot, add soy sauce, bay leaves and enough stock to cover the duck about halfway (reserve remaining stock). Bring to a simmer, cover, and braise gently for 30–35 minutes until duck is tender.
5. Remove the duck pieces again and keep warm. Measure the braising liquid and add additional stock so you have about 4 cups (960 ml) now; skim any excess fat if desired. Add the rice to the pot and stir to coat in the seasoned liquid. Return the duck pieces to nest in the rice, reduce heat to low, cover tightly, and cook gently for 18–22 minutes until rice is tender and liquid is absorbed.
6. Stir in the peas, diced carrot and olives, cover and let sit off the heat 5 minutes. Adjust seasoning with salt and pepper to taste.
7. Fluff rice gently, transfer to a serving platter, garnish with sliced green onions and extra cilantro if desired, and serve hot.