Arroz con pato
Rice with duck.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Restaurante Becerrita
Arroz con pato is a dish deeply rooted in Peruvian culinary history, representing a fusion of indigenous ingredients like duck and rice with Spanish influences introduced during the colonial era. It showcases Peru's rich agricultural biodiversity and culinary traditions.
Arroz con pato is a dish often associated with celebrations and special occasions in Peru, particularly in the northern regions like Lambayeque and La Libertad. It reflects the importance of family gatherings and shared meals in Peruvian culture.
Regional Variations
Different regions in Peru prepare Arroz con pato with slight variations. For example, some areas might use different types of chili peppers or incorporate locally sourced herbs and vegetables. The method of cooking the duck and the rice can also vary.
Celebratory Dish
It's common to serve Arroz con pato during family celebrations, such as birthdays, weddings, or religious holidays. It is often a centerpiece of the meal, signifying abundance and prosperity.
Community Connection
The preparation of Arroz con pato can be a communal activity, with family members contributing to different stages of the cooking process. This reinforces family bonds and transmits culinary traditions across generations.
The dish is characterized by a rich, savory, and slightly gamey flavor profile, balanced by aromatic herbs, spices, and the sweetness of vegetables. The duck imparts a distinct depth of flavor to the rice.
Key flavors include the rich gaminess of the duck, enhanced by its preparation which often involves marinating and browning the meat. The sofrito base, made from onions, garlic, aji amarillo (yellow chili pepper), and other spices, provides a foundational savory and aromatic flavor. Cilantro, often blended into the rice, adds a fresh, herbaceous note. Dark beer or chicha de jora (a traditional fermented corn beverage) is sometimes used to enrich the sauce, lending a subtle sweetness and depth.
Duck Preparation
Marinate the duck for several hours or overnight to tenderize the meat and infuse it with flavor. Browning the duck before adding it to the rice adds depth and richness to the dish.
Rice Texture
Use a good quality rice and ensure the right amount of liquid to achieve a perfectly cooked, slightly moist texture. The rice should be cooked through but not mushy.
Sofrito is Key
Take the time to properly develop the sofrito, as it is the foundation of the flavor. Cook the onions, garlic, and peppers slowly to release their aromatic compounds and create a rich, flavorful base.
Liquid Choice
Using a flavorful stock (duck or chicken) and beer or chicha de jora, will enhance the flavor. If you cannot obtain Chicha de Jora, a dark beer is a good substitute.
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