Peruvian
Arroz con Pato
Peruvian arroz con pato with browned duck legs, cilantro-spinach rice, ají amarillo, ají panca, dark beer, peas, and carrot.
6 servings · 40 minutes prep · 95 minutes cook
Ingredients
Main
- 6 duck legs, about 5 lb total
- 2 1/2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp avocado oil
- 1 large red onion, finely diced
- 5 garlic cloves, minced
- 1/2 cup aji amarillo paste
- 1/4 cup aji panca paste
- 1 tsp ground cumin
- 1 cup dark beer
- 4 cups duck stock or chicken stock
- 1 1/2 packed cups cilantro leaves
- 1/2 packed cup spinach leaves
- 2 1/2 cups long-grain rice, rinsed
- 1 cup shelled peas
- 1/2 cup diced carrot
Directions
Season and Brown the Duck
- Season the duck legs with the kosher salt and black pepper.
- Heat the avocado oil in a Dutch oven over medium heat. Brown the duck legs well, skin side first, 5-6 minutes per side. Transfer to a plate and pour off excess fat, leaving 4-5 tablespoons in the pot.
Build the Aderezo and Herb Purée
- Cook the red onion in the reserved duck fat until soft, 6-8 minutes. Add the garlic, aji amarillo paste, aji panca paste, and ground cumin; cook until the aderezo is glossy and aromatic, 3 minutes.
- Blend the cilantro and spinach with 1 cup of the duck or chicken stock until completely smooth.
Braise the Duck and Cook the Rice
- Add the dark beer, remaining duck or chicken stock, and cilantro puree to the pot. Return the duck legs, cover, and simmer gently until nearly tender and at least {{temperature:175°F}} at the thickest part, 55-65 minutes.
- Transfer the duck legs to a plate. Stir the long-grain rice, green peas, and carrot into the green cooking liquid.
- Nestle the duck legs on top, cover tightly, and cook over low heat until the rice is tender, the liquid is absorbed, and the duck legs are fully tender, 25-30 minutes.
Rest and Serve
- Rest covered for 10 minutes, then fluff the rice gently and serve with the duck legs.
