Recipe of the Week – Arroz con Pato

The July 28 marks Fiestas Patrias, the Peruvian celebration of independence from the Spanish Empire in 1826. To celebrate, this weeks recipe, courtesy of Pacific Institute of Culinary Arts, is for arroz con pato (duck with rice), similar to the better-known arroz con pollo. The dish is just one example of Peru’s massively varied cuisine that changes from the mountainous Andes down to the Amazon rainforest and the Pacific coast. Arroz con pato combines herbs, garlic, corn, peas, and aji amarillo, a hot Peruvian yellow pepper paste, to create a hearty, flavourful meal. ¡Buen provecho!

Serves 4

Ingredients

4 duck breasts

1 teaspoon salt

1 teaspoon ground pepper

6 large garlic cloves

1/2 cup + 2 tablespoons olive oil

1/2 cup aji amarillo paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 bunch cilantro

1 bunch flat leaf parsley

4 1/2 cups chicken or duck stock

1 cup dark beer

3 cups rice, rinsed and drained

1/2 cup corn kernels

3/4 cup green peas

1/2 cup chopped red bell pepper

1/2 cup chopped onion

1/2 cup chopped carrot

Salt and pepper to taste

Cilantro sprigs for garnish

Salsa of your choice

Method

With a sharp knife, score the skin of the duck breasts. Take care not to cut through to the meat.

Sprinkle the duck breasts with salt and pepper.

In a resealable bag, combine 2 chopped garlic cloves, 1/2 cup of the olive oil, and the duck breasts to marinate for 4 hours or overnight.

In a heavy saucepan over medium heat, add the remaining 2 tablespoons of olive oil.

Once the oil is hot, add the duck skin-side-down and sear until the skin is golden and the fat is rendered.

Flip and cook until the duck is medium done.

Remove the duck breasts from the pan and place them on a paper-towel-covered plate.

Cover them with foil and keep warm in oven that is heated to 250°F.

In the same pan, add more oil if it’s dry as well as the chopped onion and the rest of the garlic, also chopped.

Gently sauté for 8-10 minutes over medium heat without allowing the onion and garlic to burn.

Add the aji amarillo paste, turmeric, and cumin.

Cook for another 8-10 minutes, allowing the spices to release their flavours.

Place the cilantro and parsley leaves in a blender or food processor.

Add 1 cup of the chicken or duck stock and process until smooth.

Add this mixture to the garlic and onions.

Add the beer and remaining stock to the pan, then bring to a boil.

Add the rice, carrots, peppers, and corn.

Cover the saucepan, lower the heat, and allow to cook for 20 minutes or until the rice is cooked. Do not remove the cover while the rice is cooking.

In a small pot, heat some water and blanch the peas. Drain and set aside.

When the rice is cooked, add the peas, then lightly fluff the rice with a fork.

Remove from the stove and slice the duck breasts.

Plate the rice and place slices of duck breast on top.

Garnish with cilantro sprigs and serve with salsa.

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