Peruvian Duck and Rice Delight

Ingredients

• 1 whole duck, cut into pieces (about 4 pounds / 1.8 kg) 1 whole duck, cut into pieces (about 4 pounds / 1.8 kg)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 tablespoon paprika 1 tablespoon paprika
• 2 tablespoons aji panca paste 2 tablespoons aji panca paste
• Salt and pepper to taste Salt and pepper to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 bell peppers, diced 2 bell peppers, diced
• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) duck or chicken stock 4 cups (950ml) duck or chicken stock
• 1 cup (240ml) beer 1 cup (240ml) beer
• 2 tablespoons aji amarillo paste 2 tablespoons aji amarillo paste
• 1 cup frozen peas 1 cup frozen peas
• 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh cilantro
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 650 kcal / 2720 KJ
• Fat (total, saturated): 32g, 8g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 35g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, cumin, paprika, aji panca paste, salt, and pepper. Rub the duck pieces with this marinade, ensuring they are well coated. Let the duck marinate for at least 1 hour, or overnight for best results.
2. 2.
   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the marinated duck pieces and sear them until golden brown on all sides. Remove the duck from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and bell peppers. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Add the rice to the pot and stir well to coat it with the onion and pepper mixture. Cook for a few minutes until the rice is slightly toasted.
5. 5.
   Pour in the duck or chicken stock, beer, and aji amarillo paste. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   While the rice is cooking, preheat the oven to 350°F (180°C).
7. 7.
   Place the seared duck pieces on top of the cooked rice in the pot. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Bake for about 1 hour, or until the duck is tender and the flavors have melded together.
8. 8.
   Remove the pot from the oven and let it rest for a few minutes. Sprinkle the frozen peas over the rice and duck, cover the pot again, and let it sit for a few more minutes until the peas are heated through.
9. 9.
   Garnish with chopped cilantro and serve the Arroz con pato a la chiclayana hot, accompanied by lime wedges for squeezing over the dish.

Treat your ingredients with care...

• Duck — Make sure to marinate the duck for at least 1 hour to allow the flavors to penetrate the meat. For best results, marinate overnight.
• Aji panca paste — If you can't find aji panca paste, you can substitute it with a combination of smoked paprika and a small amount of chipotle paste for a similar smoky flavor.
• Aji amarillo paste — Aji amarillo paste can be found in Latin American grocery stores or online. If you can't find it, you can substitute it with a mixture of yellow bell pepper puree and a small amount of habanero pepper for a similar flavor and heat level.
• Long-grain rice — It is important to use long-grain rice for this recipe as it gives the dish a light and fluffy texture. Avoid using short-grain or sticky rice varieties.

Tips & Tricks

• For an extra layer of flavor, you can add a splash of pisco, a Peruvian grape brandy, to the marinade.
• If you prefer a spicier dish, you can add a small amount of minced rocoto pepper or jalapeno pepper to the marinade.
• To achieve a crispy skin on the duck, you can sear it in a separate pan before adding it to the pot.
• If you don't have duck stock, you can use chicken stock as a substitute.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Arroz con pato a la chiclayana hot, accompanied by lime wedges for squeezing over the dish. This dish pairs well with a fresh green salad or a side of roasted vegetables.

Presentation advice

To enhance the presentation, arrange the duck pieces on top of the rice in an attractive pattern. Garnish with a sprinkle of chopped cilantro for a pop of color.