Dish

Arroz con pato a la chiclayana

Arroz con pato a la chiclayana is made with white rice, duck, onions, garlic, red peppers, cilantro, and beer. The dish is cooked slowly, with the broth being added gradually to the rice to create a fluffy texture. The duck adds a rich and savory flavor to the dish. This dish is perfect for those who love bold and complex flavors.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Rice Dish

Origins and history

Arroz con pato a la chiclayana originated in the Chiclayo region of Peru. It is a traditional dish that has been passed down through generations of Peruvian families. The dish is typically served as a main course, but can also be served as a side dish.

Dietary considerations

Gluten-free

Variations

Variations of this dish include adding peas or carrots to the rice. Some recipes also call for the addition of aji amarillo, a Peruvian chili pepper, to give the dish a spicy kick.

Presentation and garnishing

To make this dish look extra fancy, garnish with fresh herbs such as cilantro or parsley. Serve in a colorful bowl to show off the vibrant colors of the dish.

Tips & Tricks

When cooking the duck, be sure to remove any excess fat to prevent the dish from becoming too greasy. It is also important to use high-quality beer to ensure a rich and flavorful dish.