Monday, May 5, 2014

Arroz con Pato Chiclayano - Peruvian Rice with Duck

In Peru they use the native Muscovy ducks, but since I could only get my hands on a Pekin duck here in the states, I used that instead. With the Muscovy, throw in all the duck pieces along with the braising liquid when you get to that step. I held back the breasts in the fridge, since the ones on a Pekin don’t need all that long to cook (especially after being browned). Also, if you are buying a whole duck, I highly recommend you trim the excess skin and render some delicious duck fat in a pan. And make some duck stock with the carcass, because why not.

Rice with Duck: (serves 4; cooking time: about 1 hour 15 minutes all together)
1 large duck, ideally a Muscovy
2 dried aji panca peppers (or guajillo)
1 teaspoon red wine vinegar
6 large garlic cloves, diced
1 medium red onion, diced
1 green bell pepper, diced
1 teaspoon cumin
1 teaspoon salt
1 teaspoon black pepper
¼ cup white wine
1 quart water
1 cup chopped cilantro
1 cup long grain rice

Remove the stems and seeds from the aji panca peppers, and place in a small pot with 1 cup of water. Bring to a boil, and simmer for 15 minutes. Add to a blender and puree.

Cut the legs and breasts off the duck. Brown in a dutch oven over medium heat – I did this in two batches. Pour off excess fat and reserve, but leave some in the pan. Add the onions and pepper, and sauté for 3 minutes. Add the garlic and continue cooking for another minute. Add in the ¼ cup of wine, and cook for a minute, until reduced by half. Add in the aji panca puree, and cook for 2 more minutes.  Add the 1 quart of water, the legs of the duck, the red wine vinegar, and the salt/pepper/cumin. Bring to a boil, the simmer, uncovered for 30 minutes. Reserve the duck breasts in the fridge.

Rinse the rice under cold water. Add the reserved duck fat into a large pan over medium heat. Add the rice and toast for 3 to 4 minutes.

Chop the cilantro, then ladle 1 cup of the broth from the duck pot into a blender, along with the cilantro. Puree. Add back to the pot along with the rice and the duck breasts. Cook for 15 minutes, until the rice is finished. Turn off the heat and let stand for 10 minutes before serving.


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