PeruvianDinner

Recipe Story

origins & traditions

Arroz con Pato is a treasured recipe from northern Peru, particularly popular in Chiclayo and Lambayeque. This festive dish features succulent duck pieces slowly braised in dark beer with fresh cilantro creating a vibrant green sauce that infuses the rice. The combination of cumin, garlic, and aji peppers provides complex layers of flavor while peas and bell peppers add color and texture. Unlike Asian-style fried rice, this is cooked similar to a risotto where the rice absorbs all the flavorful duck braising liquid. Traditionally served at celebrations and family gatherings, this one-pot wonder showcases Peru's mastery of combining European cooking techniques with local ingredients. The dark beer tenderizes the duck while adding depth, and the generous amount of cilantro gives it the characteristic green hue that makes this dish instantly recognizable.

Instructions

step by step

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Cut the duck into 8-10 pieces, separating legs, thighs, and breasts. Season generously with salt, black pepper, and 1 teaspoon cumin. Let marinate for 15 minutes.
In a large blender, combine cilantro, 4 cloves garlic, 1 bell pepper (roughly chopped), and 1 cup beer. Blend until smooth to create a green sauce. Set aside.
Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Working in batches, brown the duck pieces on all sides, about 4-5 minutes per side. Remove and set aside.
In the same pot, add onions and cook until softened, about 5 minutes. Add remaining garlic (minced) and cook for 1 minute until fragrant.
Add the remaining cumin, paprika, and oregano. Stir for 30 seconds. Pour in the cilantro-beer mixture and remaining beer. Bring to a simmer.
Return the duck pieces to the pot, nestling them into the liquid. Add bay leaves. Cover and reduce heat to low. Simmer for 60 minutes until duck is tender.
Remove duck pieces temporarily. Add the rice to the pot, stirring to coat with the green sauce. Add chicken stock if needed to cover rice by 1 inch.
Return duck to the pot, arranging on top of rice. Add peas and diced bell peppers. Cover tightly and cook on low heat for 25-30 minutes until rice is tender and has absorbed the liquid.
Remove from heat and let rest covered for 10 minutes. Garnish with additional cilantro and serve hot.

Arroz con Pato

4.3 (22)

Traditional rice dish with tender duck braised in dark beer and cilantro, flavored with cumin and aji peppers. A beloved northern coastal specialty combining Spanish and indigenous influences.

medium

6 servings

Ingredients

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Main

1500 grams duck, cut into pieces
3 cups rice-white, rinsed

Sauce

2 cups cilantro, packed, stems included

Aromatics

6 cloves garlic, divided - 4 for sauce, 2 minced
2 pieces onions, finely chopped

Vegetables

2 pieces bell-peppers, 1 for sauce, 1 diced
1 cups peas, fresh or frozen

Spices

2 teaspoons cumin, ground
1 teaspoons paprika
1 teaspoons oregano, dried
2 pieces bay-leaves

Cooking

3 tablespoons vegetable-oil

Seasoning

2 teaspoons salt, to taste
1 teaspoons black-pepper, freshly ground

Chef Tips

expert advice

•For best results, use a domestic duck which has more fat and flavor than wild duck.

•If duck is unavailable, chicken thighs can be substituted though the flavor will be lighter.

•The key to achieving the signature green color is using plenty of fresh cilantro - don't skimp! Dark beer (like a porter or stout) works best but any full-bodied beer will do.

•Some cooks add a handful of aji amarillo paste for extra heat and authentic flavor.

•The rice should be slightly moist, not dry - if it seems too dry during cooking, add more warm stock.

•For a deeper flavor, you can substitute half the beer with red wine.

•This dish tastes even better the next day as flavors meld.

•Traditionally served with salsa criolla (onion and lime salad) on the side.