Arroz Con Pato
Explore one of Peru's most famous dishes, Arroz Con Pato! This dish has deep roots in the history of Peru's mountain culinary culture. Delicious Duck Breast is braised in beer and pisco liquor then paired with a delicious rice and veggie blend. Best enjoyed with a Pisco Sour cocktail on the side, this dish is easy to make for a fun dinner party with friends.
Check out the step-by-step video on #CookingWithLiv on Facebook, Instagram & Tiktok.
Ingredients
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1 Cup Beer
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½ Cup Pisco
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4 Cloves Garlic, Minced
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¼ Cup Ground Coriander
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½ Cup Red Onion, Diced
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1/2 Yellow Pepper, Diced
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1/2 Red Pepper, Diced
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¼ Cup Peas
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¼ Cup Carrots, Diced
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1.5 Cups Cooked Rice
Directions
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1
Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
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2
Place duck skin side down in sauté pan, cover and cook for 10 minutes on medium low heat to render fat. Take the duck breast out of the pan.
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3
In the same pan, add in the onion, garlic, and coriander and fry in the duck fat for 3 min.
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4
Pour the pisco and beer over the mixture and add the duck back in. Cook low and slow for 15 min. Remove duck and let rest.
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5
Add peas, red pepper, yellow pepper, carrots and the rice. Cook for 10 min.
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6
Slice duck breast and serve on top of the rice mix.
