Arroz con Pato
User Reviews
5
3 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4 servings
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Course
Main Course
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Cuisine
Peruvian
Arroz con Pato
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 duck legs
- 1/2 cup neutral cooking oil generic cooking oil
- 1 cup onion chopped
- 3 cloves garlic minced
- 3 tablespoons yellow bell pepper ground
- 1 cup Coriander ground
- 1/2 cup pisco Peruvian alcoholic beverage
- 4 cups duck broth
- 1 cup beer preferably dark
- 3/4 cup pea
- 1/2 cup carrot cut into cubes
- 2 red bell pepper chopped
- 1 Yellow Peppers cut into strips
- 3 cups rice
- salt
- black pepper
Instructions
- Begin by pricking the skin of the duck legs with a fork or small knife and seasoning them well with salt and pepper. Fry the duck legs in some cooking oil in a large pot, turning on all sides until browned. Transfer to a plate and set aside.
- In the same pot add a little more oil if necessary and sauté the onion until just translucent, then add the garlic, chopped yellow pepper and coriander and stir it all together under medium heat for a couple of minutes to soften.
- Pour in the pisco, duck broth and the beer and bring to a simmer.
- Add the duck legs in the pan and cook everything on medium-low for about 35 minutes.
- After the 35 minutes take out the chicken legs in a separate dish and cover to keep warm. To the pan add in the rice, peas, cubed carrot, yellow pepper and chopped spicy pepper and simmer on low for another 15-20 minutes until all the ingredients have become tender.
- Serve the rice and vegetable mix alongside the duck leg, garnishing everything with thin strips of yellow pepper.
Enjoy!
Notes
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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