Arroz con pato
Duck browned and braised with beer, ají and a purée of coriander, then rice cooked in the green broth until it's full of flavour.
What makes it arroz con pato
- Duck, browned and braised on the bone.
- Coriander blended into the liquid — the rice is green.
- Dark beer or chicha de jora, and ají amarillo.
Where it comes from
It's the pride of the north coast, and Chiclayo claims it. The rice turns green with blended coriander, the duck braises in dark beer or chicha de jora, the maize beer of the Andes — the kind of rice dish Spain left across Latin America, cooked the northern Peruvian way.
Its close relation, arroz con pollo, is eaten all over Peru, and made in the same green.
How it varies
- Arroz con pollo
- Chicken instead of duck — the everyday Lima version.
- Arroz con pato a la chiclayana
- The northern original, often with loche squash.
Be the first here
Start your own arroz con patoNo one here has made arroz con pato yet. Start it as v1, and every version after is an experiment the next cook can learn from.
