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Peruvian Rice With Duck    HT  MC  80mins


Peruvian Name:  Arroz Con Pato 


Serves 4   Hot  Poultry Game  Alcohol  Grains   Main Course  Dairy Free  Eggless  Peru  Sth America  South American



4 Duck Quarters
Salt and Pepper
120ml/4fl.oz. Vegetable Oil
2  Garlic Cloves, crushed

1 large Onion, chopped
1 large Tomato,  chopped
2 tbsp finely chopped Coriander (Cilantro)
1 fresh Chili Pepper, cut into fine strips
1.1L/40fl.oz. Water
180ml/6fl.oz. Beer
150g/5oz Green Peas (fresh or frozen)
450g/16oz Long Grain Rice
60ml/2fl.oz. Vegetable Oil



1. Season duck with salt and pepper. Heat the oil in a large saucepan, add the duck and brown on all sides. Remove the duck from the pan with a slotted spoon and set aside. 


2. Reheat the oil then add the garlic, onion and tomato and fry until browned.


3. Add the coriander and chilies and cook for 2 minutes stirring. 


4. Return the duck to pan and add the water and beer and cook over medium heat for 30 minutes until duck is almost tender. 


5. Add the peas and rice to the pan, season with salt and pepper, stir well and cook for 10 minutes over high heat. 


6. Reduce the heat, partially cover and simmer about 15 minutes or until rice is is tender.  Serve hot.




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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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