Rice with northern duck: learn how to prepare this Peruvian recipe

The recipe of the day has as its protagonist northern Peru. This is one of the dishes that characterizes Chiclayo. This is rice with duck, one of the delicacies that Peruvian food has and that conquers the most demanding palates.

Regarding its history, it is indicated that the oldest reference dates from 1860 by the Granada poet Prospero Pereyra Gamba. However, it is believed that its composition as a recipe goes far behind. It does not have an exact date, but what is necessary is that the preparations with duck were already cooked in the pots.

Many pre-Hispanic cultures in Peru consumed duck as part of their daily diet. One of the cases that show this is what we can see in the ceramics and huacos with this bird that are exhibited at the Brüning National Archaeological Museum. Some experts consider it to be part of meals that belonged to the pre-Columbian elite.

About the merger. With Asian immigration, this culture contributed several of its techniques, including the fine cut characteristic today for the preparation of the dish. In Chiclayo, it is characterized to eat this dish with spinach and cilantro in rice to give it that touch of green.

Those who dare to cook rice with duck end up experimenting with flavors, since meat and inputs lend themselves to the flavor to stand out and complement each other very well. Among the best known is beer, which is used as a complement while cooking. If you are planning to make this recipe, try adding a glass of this alcoholic beverage and see how delicious it will be.

Next, we share the step by step so that you can make this recipe. Make sure you have all the ingredients at hand, as well as time control to prevent meat and supplements from burning or overcooking.

RECETA ARROZ CON PATO

INGREDIENTS

1 side (1,800 kg)

1 kg of rice

2 onions

1 tablespoonful of ground garlic

1 tomato

6 tablespoons of oil

3 tablespoons of liquefied mirasol pepper

3 tablespoons of fresh ground chili pepper

1 branch of chopped good grass

1/2 teaspoon cumin

1/2 teaspoon pepper

1 cup of stout

2 tablespoons of pisco

3/4 cup liquefied cilantro

2 fresh chili peppers in strips

1 cup of peas

4 cups of broth

What to cook today? Prepare the menu of the day with this delicious recipe of rice with chicken accompanied by a portion of potato huancaina.

PREPARATION

STEP 1: season the duck in prey with a little garlic, salt and pepper. Let stand for a few minutes.

STEP 2: Then seal the duck prey in a large pot. Withdraw.

STEP 3: Immediately in the same pot, cook the onion, garlic and tomato well. Then add the mirasol pepper, fresh chili pepper, herb good pepper and cumin.

STEP 4: Return the duck to the pot and add the pisco. Once the alcohol has evaporated from the pisco, add the beer. Minutes later add the broth and cook until the duck is soft.

STEP 5: The next thing is to pour the cilantro, rice, peas and when it breaks the boil (if there is no liquid add water).

STEP 6: Add the well-washed and dried rice with the green pepper in strips. Cover and cook over medium heat until ready.

STEP 7: Serve with creole onion sauce with avocado slices.

Recipe of the day information: It has a preparation time of approximately 60 minutes and yields 8 servings well served. Credits: Ajinomoto.

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