Nordic-inspired Duck and Rice Delight

Ingredients

In this Nordic adaptation, the traditional Peruvian spices and ingredients are replaced with Nordic herbs and spices, giving the dish a unique twist. The cooking techniques remain similar, with the duck being marinated and then cooked with the rice. However, the flavor profile is distinctly Nordic, with hints of dill, thyme, and juniper berries infusing the dish. We alse have the original recipe for Arroz con pato a la chiclayana, so you can check it out.

• 1 whole duck, cut into pieces (2 kg / 4.4 lbs) 1 whole duck, cut into pieces (2 kg / 4.4 lbs)
• 2 tablespoons vegetable oil (30 ml) 2 tablespoons vegetable oil (30 ml)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 cups arborio rice (400 g) 2 cups arborio rice (400 g)
• 4 cups chicken or vegetable broth (950 ml) 4 cups chicken or vegetable broth (950 ml)
• 1 cup white wine (240 ml) 1 cup white wine (240 ml)
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon juniper berries, crushed 1 teaspoon juniper berries, crushed
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large oven-safe pot, heat the vegetable oil over medium heat. Add the duck pieces and cook until browned on all sides. Remove the duck from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant.
4. 4.
   Add the arborio rice to the pot and stir well to coat it with the onion and garlic mixture.
5. 5.
   Pour in the white wine and cook until it has evaporated.
6. 6.
   Return the duck pieces to the pot and add the chicken or vegetable broth, dill, thyme, and crushed juniper berries. Season with salt and pepper to taste.
7. 7.
   Cover the pot and transfer it to the preheated oven. Bake for about 1 hour or until the duck is tender and the rice is cooked.
8. 8.
   Remove from the oven and let it rest for a few minutes before serving.
9. 9.
   Garnish with fresh dill and serve hot.

Treat your ingredients with care...

• Duck — Make sure to remove excess fat from the duck pieces before cooking to avoid an overly greasy dish.

Tips & Tricks

• For a more intense flavor, marinate the duck overnight with the Nordic herbs and spices before cooking.
• If you prefer a crispy skin on the duck, sear it in a hot pan before transferring it to the oven.
• Substitute the arborio rice with wild rice for an even more Nordic touch.
• Serve the dish with lingonberry sauce on the side for a traditional Nordic accompaniment.
• Leftovers can be transformed into a delicious duck and rice soup by adding additional broth and vegetables.

Serving advice

Serve the Nordic-inspired Duck and Rice Delight as a main course, accompanied by a fresh green salad or roasted root vegetables. Garnish with fresh dill for an extra burst of flavor.

Presentation advice

Arrange the tender duck pieces on a bed of fluffy rice, with a sprinkle of fresh dill on top. The vibrant colors of the dish will make it visually appealing and inviting.