Peruvian Rice with Duck (Arroz con Pato) THE BEST RICE RECIPE | Eating with Andy

This is the best rice recipe ever and it’s one of Peru’s favourite staples. The preparation with duck is traditional in Northern Peru and it’s my favourite as it is also made with chicken (Arroz con Pollo). It’s a rice dish, like a pilaf, with an exceptional flavour brought by the Coriander and Dark Beer.

In this video, I will also teach you the best way to cook Duck Breast! I’ve tried and tested every method. This one will give you crispy skin and a succulent and tender interior every time!

INGREDIENTS (serves 4)
4 Duck breasts
2 tbsp salt

Rice
1 bunch coriander leaves, blended with ¼ cup of water and a pinch of salt
2 tbsp vegetable oil
2 cups white long grain rice, washed
1 medium red onion, chopped
2 garlic cloves, crushed
3 tbsps mild yellow chilli paste or 1½ tbsp hot yellow chilli paste
1 tsp cumin
1 cup black beer (I like to use Guinness)
1 ½ cups chicken stock
1 red capsicum, diced
2 cups frozen carrots, peas and corn
Salt and pepper, to taste

Salsa Criolla
1 small red onion
2 tbsp lime juice
2 tbsp olive oil
2 tbsp coriander, finely chopped
2 birds eye chillies
salt and pepper, to taste

METHOD

1) For the rice. Blend coriander (leaves only) with water and salt. Reserve. In a saucepan, heat vegetable oil on medium low, saute onion with some salt until soft and translucent. Add garlic and cook for another minute. Stir cumin and yellow chilli paste and cook for a couple of minutes. Increase heat to medium high add beer and cook for a few minutes. Stir blended coriander and let it cook for a couple of minutes. Add chicken stock. Season with salt and ground pepper. Stir rice, capsicum, carrots, corn and peas and bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Once the rice is ready, fluff it up with a fork.

2) For the duck. Preheat your oven to 200C fan-forced. Pat dry the duck breasts and score the skin with a sharp knife in a crisscross pattern while it’s still cold. Be careful not to cut through to the meat. Generously salt both sides, specially the skin. Let it come to room temperature before cooking, which should take around 15 minutes.

3) Place duck skin-side down in a cold oven-proof frying pan. Turn heat to medium and cook until the skin is a very dark golden-brown (around 6 to 8 minutes). Flip and cook for another minute. Place into the oven and roast for 7 minutes. Place duck on a cutting board and let rest uncovered for 5 minutes. Slice and season with more salt.

4) For the Salsa Criolla. Place thinly julienned onions in cold water with some ice cubes for 5 minutes. Drain and stir lime juice, olive oil, coriander, chillies, salt and pepper.

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