Entree: Peru – Northern Coast – Arroz con Pato (Cilantro-scented rice braised with duck and vegetables)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole duck, about 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 6 cloves garlic, minced, approx. 5/8 oz (18 g)
- 2 tbsp (30 g) ají amarillo paste
- 1/2 cup (120 ml) beer (lager)
- 3 cups (555 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) chicken or duck stock
- 2 cups (480 ml) packed fresh cilantro leaves and tender stems, approx. 2 1/8 oz (60 g)
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 ml) soy sauce
- 1 cup (150 g) frozen peas
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 2 tbsp (30 ml) annatto (achiote) oil or 2 tsp (10 ml) vegetable oil with 1 tsp (2 g) ground annatto (optional, for color)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lime, cut into wedges, for serving (approx. 1 oz (30 g))

Show original ingredient measurements

- 1 whole duck, about 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 6 cloves garlic, minced, approx. 18 g
- 2 tbsp (30 g) ají amarillo paste
- 1/2 cup (120 ml) beer (lager)
- 3 cups (555 g) long-grain rice, rinsed and drained
- 3 cups (720 ml) chicken or duck stock
- 2 cups packed fresh cilantro leaves and tender stems, approx. 60 g
- 1 tsp (5 g) ground cumin
- 1 tbsp (15 ml) soy sauce
- 1 cup (150 g) frozen peas
- 1 red bell pepper, sliced, approx. 6 oz (170 g)
- 2 tbsp (30 ml) annatto (achiote) oil or 2 tsp (10 ml) vegetable oil with 1 tsp (2 g) ground annatto (optional, for color)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 lime, cut into wedges, for serving (approx. 1 oz / 30 g)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the duck dry, season inside and out with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) pepper. In a large heavy pot or Dutch oven, heat 2 tbsp (30 ml) oil over medium-high heat and brown the duck on all sides until golden, about 8–10 minutes total. Remove and set aside.
2. Reduce heat to medium. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and ají amarillo paste and cook 1–2 minutes until fragrant.
3. Pour in beer to deglaze the pot, scraping up browned bits. Return the duck to the pot, add 1 cup (240 ml) stock, cover, and braise gently for 30–40 minutes until the duck is mostly cooked through and tender.
4. Meanwhile, in a blender combine cilantro and remaining 2 cups (480 ml) stock and blend until smooth to create a cilantro broth. Strain if desired for a smoother texture.
5. Remove the duck to a cutting board and shred or cut into serving pieces, discarding excess fat. Skim fat from the cooking liquid, reserving about 1–2 tbsp (15 to 30 ml) for flavor.
6. In the same pot over medium heat, add annatto oil (if using) and the rinsed rice; stir to coat the rice in the oil and toast lightly for 1–2 minutes.
7. Add the cilantro broth, remaining soy sauce, cumin, 1 tsp (5 ml) salt, and 1/4 tsp (1.25 ml) pepper to the rice. Stir once, bring to a gentle simmer, then nestle the duck pieces into the rice. Scatter peas and sliced red bell pepper on top.
8. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 18–22 minutes. Turn off heat and let rest covered 5–10 minutes.
9. Fluff rice gently, adjust seasoning with salt and pepper, and serve with lime wedges.

1. Pat the duck dry, season inside and out with 1/2 tsp salt and 1/4 tsp pepper. In a large heavy pot or Dutch oven, heat 2 tbsp oil over medium-high heat and brown the duck on all sides until golden, about 8–10 minutes total. Remove and set aside.
2. Reduce heat to medium. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and ají amarillo paste and cook 1–2 minutes until fragrant.
3. Pour in beer to deglaze the pot, scraping up browned bits. Return the duck to the pot, add 1 cup stock, cover, and braise gently for 30–40 minutes until the duck is mostly cooked through and tender.
4. Meanwhile, in a blender combine cilantro and remaining 2 cups stock and blend until smooth to create a cilantro broth. Strain if desired for a smoother texture.
5. Remove the duck to a cutting board and shred or cut into serving pieces, discarding excess fat. Skim fat from the cooking liquid, reserving about 1–2 tbsp for flavor.
6. In the same pot over medium heat, add annatto oil (if using) and the rinsed rice; stir to coat the rice in the oil and toast lightly for 1–2 minutes.
7. Add the cilantro broth, remaining soy sauce, cumin, 1 tsp salt, and 1/4 tsp pepper to the rice. Stir once, bring to a gentle simmer, then nestle the duck pieces into the rice. Scatter peas and sliced red bell pepper on top.
8. Cover, reduce heat to low, and cook until rice is tender and liquid is absorbed, about 18–22 minutes. Turn off heat and let rest covered 5–10 minutes.
9. Fluff rice gently, adjust seasoning with salt and pepper, and serve with lime wedges.