Arroz Con Pato

Nothing captures the rich, hearty flavors of Peruvian cuisine quite like Arroz con Pato. This delightful dish features tender duck breasts marinated in garlic and olive oil, then seared to perfection. The rice is infused with a blend of cilantro, parsley, Ají amarillo, and dark beer, creating a vibrant green hue and a depth of flavor that's both comforting and exciting. With the addition of green peas, corn kernels, and a hint of turmeric and cumin, each bite offers a symphony of tastes and textures. Garnished with fresh cilantro sprigs and served with Salsa Criolla, this dish is a true celebration of Peru's culinary heritage.

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Serves 4

Ingredients

• 4 duck breasts
• 6 large garlic cloves, chopped and divided (2 & 4 cloves)
• 1/2 cup + 2 Tbsp olive oil
• 1 tsp salt
• 1 tsp ground pepper
• 1 bunch cilantro
• 1 bunch flat leaf parsley
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 cup Ají Amarillo
• 3/4 cup green peas
• 1/2 corn kernels
• 1 cup dark beer
• 4.5 cups chicken or duck stock(homemade is best)
• 3 cups rice, rinsed and drained
• salt & pepper to taste

Instructions:

1. With a sharp knife, score skin of the duck breasts. Take care not to cut through to the meat. Sprinkle duck breasts with salt and pepper. In a resealable bag, combine 2 chopped garlic cloves, olive oil and duck to marinate for 4 hours or overnight.
2. In a heavy saucepan over medium heat add the remaining olive oil. Once oil is hot, add the duck skin side down. Sear until skin is golden and fat is rendered. Turnover and cook until duck is medium done. Remove from pan and place duck breast on a paper towel covered plate. Cover with foil and keep warm in oven that is heated to 250 F.
3. In the same pan, add more oil ifnecessary. Add chopped onion and garlic. Gently sauté for 8-10 minutes overmedium heat. Do not allow garlic to burn. Add ají amarillo paste, turmeric andcumin. Cook for another 8-10 minutes allowing spices to release their flavors.
4. Place cilantro and parsley leaves in ablender or food processor. Add one cup of the chicken or duck stock and processuntil smooth. Then add to the garlic and onions. Add beer and chicken stock tothe pan then bring to a boil.
5. Add the rice, carrots, peppers andcorn. Cover saucepan, lower the heat and allow to cook for 20 minutes or untilrice is cooked. Do not remove cover while rice is cooking.
6. In a small pot, heat up water andblanch the peas. Drain and set aside.
7. When rice is cooked, add peas, then lightly fluff the rice with a fork. Slice the duck breasts. Plate rice and place slice duck breast on top. Garnish with cilantro sprigs and serve with Salsa Criolla.

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