Arroz con pato

Arroz con pato is a classic Peruvian duck and rice dish, particularly popular in northern cities like Trujillo and Chiclayo. This dish combines seasoned duck meat cooked with rice, which absorbs the rich and flavorful juices from the duck and various seasonings. To prepare it, the duck is first marinated with a mix of garlic, pepper, cumin, and often beer or chicha de jora. After marinating, the duck pieces are browned in a pan. In another pan, a base or "sofrito" of garlic, onion, aji amarillo (yellow Peruvian chili pepper), and bell peppers is prepared. Rice is added to this sofrito and sautéed briefly before introducing the browned duck, cilantro paste, stock, and beer. The mixture is cooked until the rice becomes tender, having absorbed the liquids. Some versions might include peas, carrots, and red bell peppers added towards the end of the cooking process. The finished dish has a distinctive greenish hue from the cilantro and is often accompanied by salsa criolla, a tangy onion relish.