Peruvian food has conquered palates around the world for its extraordinary flavor, variety, and ancient culinary tradition. Arroz con pato is one outstanding dish among that variety.
The history of arroz con pato
The oldest reference to this original dish from Chiclayo dates back to 1860, but it is assumed that its creation goes back a long time. Therefore, no exact date can be indicated for its creation. What can be assured is that ducks have always existed in Peru.
It is not true that the Spanish conquerors brought the duck. Many pre-Hispanic cultures in Peru consumed it in their daily diet. What is absolutely certain is that for rice with duck to emerge, a fusion of several ingredients brought from other countries, starting with rice, was necessary.
With Asian immigration, certain techniques were adopted for its preparation, such as the thin cut of the duck that characterizes it, from the end of the 19th century.
Traditional recipe for arroz con pato
- A duck is cut into eight pieces.
- A finely chopped red onion.
- A tablespoon of ground garlic.
- A diced red pepper.
- A cup of grated loche squash with its peel.
- Half a cup of liquefied yellow chili.
- Half a cup of yellow chili cut into strips.
- Half a cup of diced loche squash.
- A bottle of dark beer.
- A cup of tender peas.
- Four cups of raw long-grain rice.
- Spread with cilantro, liquefied with a little water.
- Four cups of water.
- Salt to taste.
- Vegetable oil.
Preparation
- Season the duck pieces with salt and brown them in a pot with a little oil. Once they are brown, remove them.
- In the same pot, use the fat released by the duck to make a dressing with the chopped red onion.
- Cook it for 4 or 5 minutes, then add the ground garlic, the liquefied yellow chili, and the grated loche squash. Cook all of this for about 15 minutes.
- Add the red pepper and the liquefied cilantro. Once it comes to a boil, add all the dark beer and let it boil again.
- Now add the duck pieces to the pot and cover with four cups of water. Cook the breasts for 15 minutes and remove them, then put the legs in for 10 minutes and, after that time, remove them.
- Add the peas, the chopped loche squash, and the yellow chili strips to the broth.
- Taste for salt and add the raw rice. Bring to a boil over high heat, then lower the heat to the lowest setting and let it dry out, approximately 12 to 15 minutes.
- Add the duck pieces back in, turn off the heat, and let it rest for about two minutes with the pot covered.
- Finally, stir everything with a ladle or a fork and serve.
Where to try duck rice
This exquisite dish, which has a long tradition in Peruvian cuisine, can be enjoyed in different restaurants in several cities. Here, we recommend some.
Lima
José Antonio Restaurant: Located on Avenida de la Floresta 124, San Borja, the José Antonio restaurant makes you feel at home. Its dishes with homemade recipes are generous and have a lot of homely flavor. It offers you the possibility of service at the place in Lima where you are.
Cusco
Quinta Lucre: Specializing in duck and rice and other typical Peruvian dishes. Located in Lucre, near Cusco.
Chicha: Offers duck and rice with a contemporary and elegant touch. Located in Cusco.
As you may have noticed, duck rice is one of those Peruvian specialties with a long history and an evolution in line with the great achievements of Peruvian cuisine.
