Dinner Party · Peruvian
Arroz con Pato
I slow braise the duck legs until they pull apart easily. I serve them over a rice base that gains its color and bite from fresh cilantro.
Why This Works
Cooking the rice in the same pot as the duck captures all the rendered fat and aromatics, making it intensely flavored.
The Upgrade
Add a few spoonfuls of salsa criolla to cut the intensity of the duck.
Chef's Secret
Michelin TechniqueDon't skip the dark beer; it adds the essential fermented, bitter depth required for authentic Arroz con Pato.
Ingredients
Total time including resting: 45 min
Directions
Brown the duck legs in a large pot until the skin is rendered and golden (8 mins).
8 minRemove duck; sauté onion and garlic in the rendered fat until soft (5 mins).
5 minAdd rice to the pot, toasting slightly (2 mins).
2 minPour in the blended cilantro, beer, and stock. Bring to a gentle boil.
3 minPlace duck legs on top of the rice mixture.
Cover tightly and cook on low heat until the liquid is absorbed and rice is fluffy (20 mins).
20 minStir in peas during the last 5 minutes of cooking for a pop of bright green color.
5 minServe the duck leg atop a generous mound of the fragrant green rice.
Wine Pairing
Carmenère
Red Wine
The BottleMontes Purple Angel
The herbaceous, green-pepper notes inherent in Carmenère perfectly echo the cilantro-heavy base of the rice. Its smooth, velvety tannins support the slow-braised duck without masking its gamey, savory complexity.
Nutrition per Serving
680
calories
38g
protein
55g
carbs
32g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Fried Plantains
Quickly fry sweet plantain slices to provide a soft, caramelized sweetness that balances the savory, herbaceous duck.
Ingredients
Directions
Peel the plantains and slice them on a bias into uniform 0.5-inch thick rounds.
Heat the oil in a heavy-bottomed skillet over medium heat until it reaches 350°F.
Place plantain slices in the oil in a single layer, ensuring they are not crowded.
Fry for 2 to 3 minutes per side until deeply golden brown and caramelized.
Transfer the plantains to a paper towel-lined plate to drain excess oil.
Season immediately with a light dusting of flaky sea salt and serve warm alongside the duck.
Side Dish
Citrusy Cucumber Salad
Thinly slice cucumbers and toss with lemon juice to cleanse the palate between bites of the rich duck.
Ingredients
Directions
Place the thinly sliced cucumbers in a chilled glass bowl.
Whisk the lemon juice, olive oil, and lemon zest together in a small ramekin.
Drizzle the emulsion over the cucumbers immediately before serving.
Garnish with fresh dill and a precise sprinkle of flaky sea salt.
Toss once gently to coat without bruising the cucumber flesh.
Serve immediately to maintain the essential crispness.
Member Reviews
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Loved the short ingredient list. Everything was already in my pantry.