Rice and Duck (Arroz Con Pato)

Rice and Duck, or Arroz con Pato, is a cherished Peruvian dish that artfully marries tender duck meat with seasoned rice infused with herbs and spices. The marination process involves a citrusy blend that enhances the duck’s flavors, leading to a beautifully roasted dish with crispy skin. The rice, cooked in the duck’s juices, captures the essence of the dish, making it a delightful choice for special occasions. Paired with a fresh salad or steamed vegetables, this dish offers a complete meal experience rich in flavors and tradition.

Ingredients

• 1 whole duck, cut into pieces
• 2 cups rice
• 1/2 cup red wine vinegar
• 1 tbsp cumin
• 1 tbsp paprika
• 2 cloves garlic, minced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, combine red wine vinegar, cumin, paprika, and minced garlic to create a marinade.
3. Coat the duck pieces evenly with the marinade and let them marinate for at least 30 minutes.
4. Place the marinated duck in a roasting pan and roast in the preheated oven for 45-50 minutes until the skin is crispy and golden brown.
5. Meanwhile, cook the rice according to package instructions in a separate pot.
6. Once the duck is cooked, arrange it over the cooked rice and serve.

Keywords: Main Course, Peruvian, Citrus, Herbs, Festive

Spice Rack: Cumin, Paprika

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