Arroz con Pato (Rice with Duck)
Arroz con Pato (Rice with Duck)

Arroz con Pato (Rice with Duck)

“This is a great recipe and a typical dish of our region which all Chiclayo, Peruvians and other people from neighboring countries are familiar with. I hope you will be surprised by its pleasant taste.”

Cesar Augusto Maira Miñope, Cargill Feed & Nutrition
Country: Peru
Region: Latin America
Category: Main Dish
Cargill Ingredients: Duck, Beer, Oil, Salt


8 pieces of duck
3 cups rice
2 ½ cups water (or stock from duck bones if using whole duck)
12 ounces dark beer
4 ounces of pisco
½ cup oil
1 large onion, chopped
3 cloves garlic, minced
½ cup chopped carrot
¾ cup green peas
1 bell pepper, chopped
1 bell pepper, cut into strips
1 chili pepper, cut into strips
3 tablespoons minced green pepper
1 cup minced culantro
Salt and pepper to taste

  1. In a large pan, brown pieces of duck in hot oil. Remove and set aside.
  2. In the same pan, brown garlic, chili, onion, carrot, salt and pepper.
  3. Add browned pieces of duck, ¼ of the culantro and ¼ of the peas (reserve the rest to add in Step 5) and cover the pot with a lid and let sweat for 5 minutes over low heat. Add ½ cup hot water. Re-cover the pan and cook over low heat until meat is tender.
  4. Portion the duck into serving size pieces or leave them as they are. Add the remaining water, dark beer, pisco, rice, chopped and sliced peppers. Put them into another pot and cook for about 20 or 25 minutes.
  5. During the last 5 to 10 minutes of cooking rice, add in remaining culantro and peas.
  6. Garnish and serve.


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