Peruvian Duck Rice (Arroz con Pato a la Chiclayana)
Arroz con pato a la chiclayana Say it: ah-ROHS kohn PAH-toh ah lah chee-klah-YAH-nah
Arroz con pato a la chiclayana is the green duck rice of Peru's northern coast, born in the city of Chiclayo. Duck pieces are braised with dark beer, ají amarillo and a thick cilantro paste, then long-grain rice is cooked right in that fragrant broth, soaking up every bit of it. The result is tender,falling-off-the-bone duck over rice that is herby, faintly bitter-sweet and gently spicy, always served with a sharp salsa criolla on top.
Peruvian Duck Rice (Arroz con Pato a la Chiclayana)
Arroz con pato a la chiclayana
Pronounced ah-ROHS kohn PAH-toh ah lah chee-klah-YAH-nah
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 20 min
- Total
- 1 hr 40 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: contains gluten. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Duck and rice
Salsa criolla
Method
Pat the duck dry and season all over with the salt and pepper. Heat the oil in a wide heavy pot or clay pot over medium-high heat and brown the duck in batches, skin side down first, 6–8 minutes per side, until deep golden and the skin crisps. Set the duck aside and pour off all but 3 tbsp of the fat.
Lower the heat to medium, add the chopped onions and cook, stirring, for 8–10 minutes until soft, translucent and just starting to color at the edges. Stir in the garlic, ají amarillo paste, cumin and oregano and cook 3–4 minutes more, until the paste darkens slightly and smells sweet rather than raw.
Pour in the blended cilantro and cook, stirring, for about 5 minutes, until the mixture turns a deep, dark green and thickens enough to hold a trail behind the spoon.
Return the duck to the pot, add the beer and 1 cup (240 ml) of the water, and bring to a gentle simmer. Cover and cook for 45–50 minutes, until the duck is tender and a knife slips easily into the thickest part of a thigh.
Lift the duck out onto a plate and skim the clear fat from the surface of the broth. Measure the broth and top it up with the remaining 2 cups (480 ml) water or stock so you have about 4 cups (960 ml) of liquid in the pot.
Stir in the rice, peas and bell pepper strips and taste the broth — it should be well seasoned, so add salt if needed. Nestle the duck pieces on top, skin side up, bring to a boil, then reduce to the lowest simmer, cover and cook 18–20 minutes, until the rice is tender and the liquid is absorbed.
Take the pot off the heat and let it rest, covered, for 10 minutes. Meanwhile, soak the sliced onion for the salsa criolla in ice water for 10 minutes, drain well, and toss with the lime juice, cilantro and salt.
Fluff the rice gently with a fork, set the duck on top and spoon the salsa criolla over the duck. Serve straight from the pot.
Take the pot off the heat and let it rest, covered, for 10 minutes before fluffing the rice with a fork.
Regional variants
In Lambayeque and Piura the beer is often replaced with chicha de jora for a slightly tangier, more traditional broth. A quick weeknight version swaps the duck for chicken thighs, cutting the braising time to about 25 minutes.
Cook's notes
- Rinse the rice until the water runs mostly clear so the grains stay separate in the rich broth.
- Do not stir the rice once the liquid boils — keep the heat low and the lid on, or it will turn sticky.
- Duck legs alone work well and are easier to find; brown them the same way and allow the same braising time.
Serve with
Salsa criolla on top, a cold dark beer or chicha morada, and crusty bread on the side.
Make ahead and storage
Keeps 3 days refrigerated; reheat covered with a splash of water over low heat. The salsa criolla is best made fresh.
