MenuCulture Menu, Recent Posts
Arroz con Pato
Arroz con Pato
Arroz con Pato is a delicious Peruvian dish that translates to “rice with duck” in English. It’s a delightful marriage of tender duck meat, flavorful rice, and a blend of savory spices. The dish typically includes marinated duck cooked until it’s succulent and then served over a bed of rice that has been cooked with various ingredients like onions, garlic, cilantro.
Shop ingredient links on Amazon.com
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Ingredients
- 2 cups long-grain rice
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 red bell pepper diced
- 1 yellow bell pepper diced
- 1 cup frozen peas
- 1 cup diced carrots
- 1 tablespoon vegetable oil
- 1 tablespoon aji amarillo paste (Peruvian yellow chili paste)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 4 cups chicken broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Season the duck legs generously with salt and pepper.
- In a large pot, heat the vegetable oil over medium heat. Add the duck legs, skin side down, and cook until the skin is crispy and golden brown. Flip the legs and cook for a few more minutes to sear the other side. Remove the duck legs from the pot and set them aside.
- In the same pot, add the chopped onion, minced garlic, diced bell peppers, and sauté until they become soft and fragrant.
- Add the aji amarillo paste, cumin, dried oregano, and paprika to the pot. Stir well to combine the flavors.
- Return the duck legs to the pot and add the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour or until the duck legs are tender and cooked through.
- While the duck legs are simmering, rinse the rice under cold water until the water runs clear. Drain the rice and set it aside.
- Once the duck legs are cooked, remove them from the pot.
- Approximate the broth left in the pot and add enough water to make 4 cups of liquid. If needed, add more salt and pepper to taste.
- In the same pot, bring the broth to a boil. Add the rice, peas, and carrots. Stir well, then reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it’s tender and has absorbed all the liquid.
- Serve duck legs on top of cooked rice. Garnished with fresh cilantro. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 432kcal (22%)Carbohydrates: 92g (31%)Protein: 12g (24%)Fat: 2g (3%)Saturated Fat: 0.3g (2%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gCholesterol: 5mg (2%)Sodium: 905mg (39%)Potassium: 547mg (16%)Fiber: 6g (25%)Sugar: 8g (9%)Vitamin A: 6681IU (134%)Vitamin C: 114mg (138%)Calcium: 84mg (8%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Tried this recipe?Cook It, Sell It! Open A Kitchen
Discover more from MenuCulture
Subscribe to get the latest posts sent to your email.