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Arroz con Pato

One dish that you can find come across about anywhere in the north of Peru but can often be stymied in you efforts to find elsewhere in the country is Arroz con Pato. This rice and duck dish is basically a simplified paella that capitalizes on some of Peru's native ingredients.

One thing to remember is with the beer. Peruvian dark beers are simply lagers that are darkened somehow. They tend to be slightly sweet and lack a lot of body. So use what you want but it may not taste "authentic." If you don't have Pisco wine substitute dry vermouth.

Ingredients 1 duck cut in pieces 1 large onion, chopped 1 large tomato, peeled and chopped 2 large cloves garlic, minced 2 aji amarillo peppers, seeded, deveined and diced 1 bunch coriander, leaves chopped fine (about .5 cup) 1 cup peas, fresh or frozen 1/2 bottle beer, allowed to go flat 1 shot of pisco 1 red bell pepper, chopped fine .75 cup oil 2.5 cups rice 2 cups chicken stock 2 cups water salt and pepper to taste Instructions Season duck with salt and pepper. Brown in .5 cup oil and remove from pan. Set aside. In the same oil brown the garlic, onion and tomato and then add coriander and hot pepper. Cook for 2 minutes. Return duck to pan and add water and beer. Cook over moderate heat until duck is almost tender, 45 minutes or so. Add peas and rice. Cook for 10 minutes over high heat. Reduce heat and simmer about 15 minutes or so until rice is dry. Five minutes before removing from heat add remaining oil and stir lightly.

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