Arroz con Pato (Peruvian Recipe)

 Total time: 2 hours. Number: 6-8 persons. Calories: 1039 kcal.

Creole food of exquisite flavour.

Rice with duck is a Creole meal prepared with duck prey and marinated with chillies and seasonings, which give it a rich flavour and a jocular smell. The key to its preparation consists of choosing duck meat, considering that it is tender, and then leaving it to macerate for a long time, to obtain a flavour that we will never forget. Nowadays it is prepared in a homemade way and it is also seen in Creole restaurants, which many people go to. This food is prepared in many ways and models, but its lovely taste will always be present.

Rice with duck (presentation may change)

Ingredients for arroz con pato.

• ½ kilo of green peas (this has to be peeled).
• 1 kilo of fresh duck (cut into pieces).
• 1 carrot, chopped into small squares.
• 50 g freshly ground garlic.
• 50 g spinach
• 50 g coriander
• 2 cups of rice.
• Chicha de jora.
• Black beer.

Duck legs, ingredient.

Recipe procedure.

1. On a clean and comfortable dish, proceed to season the duck prey, adding: fresh garlic, pepper, salt and chicha de jora (you should calculate the necessary amount without exceeding the volume).
2. Leave to rest for as long as necessary (minimum one hour). This will allow our maceration to give a good flavour to our meat. With the help of a blender start to grind the spinach and coriander, setting aside for later.
3. Then, in a separate pot, prepare a basic dressing, adding: 20 ml of vegetable oil, a spoonful of ground garlic, letting it brown for 20 seconds, and then add the marinated meat.
4. In this same dressing, add the "green peas" and the chopped carrot, and move it from one side to the other with a spoon. Brown for a minute, then add the spinach and chopped coriander.
5. Finally, add a quarter cup of dark beer, and let it simmer. Once everything is browned, add two cups of water and finish by adding the rice with the same amount of cup.
6. Cook over low heat, and observe the preparation from time to time.
7. To finish cooking, carefully observe the duck prey, and turn off the heat when everything is well cooked. Serve with fruit juice and onion salad and enjoy a good meal!

RICE WITH DUCK

Note: The use of chicha de jora for this meal serves to macerate the duck prey when it is not yet cooked. However, this version may vary depending on who is cooking or where we are. And the dark beer serves as a seasoning when our duck is cooking.

Video of the preparation in Spanish.