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The Epicurean Express: Arroz Con Pato

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Tatler Dining
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Recipe Information

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Video-Specific Recipe

Arroz con Pato

Cultural Context

Arroz con Pato, originating from Peru, is a beloved dish that showcases the country's rich culinary heritage. Traditionally served during festive occasions, it combines the flavors of duck with aromatic herbs and spices, reflecting the influence of both indigenous and Spanish cuisines. Today, it is enjoyed in homes and restaurants across Peru and has inspired variations in other Latin American countries, celebrating the versatility of rice and poultry.

PeruvianPEmain
60 min
medium
4 servings
Servings4
2 cups Nortena rice
2 tablespoons garlic paste
1.5 lbs duck breast
1 teaspoon salt
2 tablespoons olive oil
1 bell pepper
1/4 cup coriander
1 tablespoon chili lime
1 cup baby carrots

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more affordable than duck.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer maintains flavor without alcohol.

1

Prepare Nortena rice and garlic paste, cooking for 5-6 minutes to reduce juice slowly.

2

Cook the duck breast in a vacuum pot with garlic, salt, and olive oil for flavor.

3

Brown the duck breast skin for presentation.

4

Chop ingredients finely, ensuring not to overcook them.

5

Add bell pepper, a little salt, coriander, chili lime, and oil to the mixture.

6

Incorporate baby carrots into the dish.

Cooking Techniques

sautéingbraising

Equipment Needed

large potcutting boardknifemeasuring cupsspatula

Spice Level:

🌶️🌶️🌶️Contains Alcohol

Dietary

pescatarian

Also Known As

Rice with Duck

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