Peruvian Style Rice with Duck | Good Chef Bad Chef S10 E36

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable than duck.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free and similar in flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and lower in calories.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley adds freshness and is more widely available.

Joint the duck into pieces, keeping the bones on the legs and breasts.

Season the duck pieces with plenty of salt and pepper and sear them in a hot pan until they have a lovely color and are rendering down in their own fat.

Chop spring onion into pieces about an inch apart.

Rip coriander into smaller pieces.

Smash the garlic cloves to release their juices.

Remove the cores from the onions and slice them thinly.

Cut the green and red chillies, keeping the seeds for heat.

Add oil to the hot pan with the duck and stir everything around.

Add the bay leaves and stir in the chopped herbs.

Season with a good amount of salt and a twist of pepper.

Add about a tablespoon each of dried chilli, smoked paprika, cayenne pepper, and cumin to the pan and stir for about 30 seconds to combine the flavors.

Pour in some duck fat from the pan to enhance the flavor.

Add 2.5 cups of rice to the pan, ensuring it is coated with the spices and duck fat.

Place the duck pieces on top of the rice.

Pour 3.5 cups of boiling stock over the rice and duck.

Push down the rice to ensure nothing is exposed and turn the heat down to the lowest setting.

Cover the pot with a lid and let it simmer for about 20 minutes.

After 20 minutes, turn off the heat and let it sit for an additional 5 minutes before serving.

Serve with chopped spring onions on top.

Cooking Techniques

Equipment Needed

Spice Level: