Arroz Con Pato

Did you check out our post about Colibri? The new Peruvian restaurant of Andrea's dad in Germany. One of the dishes he serves is Arroz Con Pato, which means Rice With Duck. We made it at home recently, and here is the recipe for you to try as well.

Ingredients

2 duck legs
125 ml sunflower oil 
0,5 liters of dark beer
3 shallots, minced
5 garlic cloves, minced
100 ml ají cream or 4 pureed chilis 
1 tsp ground cumin
1 jar of cilantro paste
2 liters duck or chicken broth
3 cups white rice
1 red bell pepper, diced
1 cup canned corn
Salt & pepper
1 chilli to decorate

Optional garnish:
Salsa criolla
Huancaina or rocoto sauce

Heat a cast iron pot to medium-high and fry the duck legs until golden and crispy, about 2 minutes on each side. Cover with aluminum foil and set aside. Some people marinate the legs in beer overnight, but this is optional.

In the same pot, add the chopped shallots and garlic and fry until transparent. Add ají and cumin, and let it cook for 3 minutes more. Add the cilantro paste, duck broth, beer and the duck. Flavor with salt and pepper and cover the pot. Let it cook for about 30 minutes on low heat.

Remove the duck leg from the pot and cover in aluminum foil again. Measure the liquid to see that you have 1.5 liters. If not, add more water. Then add the rice, diced red bell pepper, corn and the stock. Cover the pot and cook for 20 minutes on low heat. Turn off the heat, and after 5 minutes stir the rice with a fork.

To crisp the duck skin again, either use a torch or pop it in the oven on 250 degrees C with your grill program activated. Plate with the rice first and a piece of duck on top. Optional garnish can be salsa criolla and huancaina on the side. We made salsa criolla by soaking thinly sliced red onions together with jalapenos in lime. Garnish with chili and edible flowers.

We enjoyed this Peruvian treasure with a Chianti Classico from Chioccioli. Super tasty and easy to drink with a hint of dark berries. It was very refreshing together with the hotness of this dish.