Peruvian Rice with Duck (Arroz con Pato) THE BEST RICE RECIPE | Eating with Andy
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- This is the best rice recipe ever and it’s one of Peru’s favourite staples. The preparation with duck is traditional in Northern Peru and it’s my favourite as it is also made with chicken (Arroz con Pollo). It’s a rice dish, like a pilaf, with an exceptional flavour brought by the Coriander and Dark Beer.
In this video, I will also teach you the best way to cook Duck Breast! I’ve tried and tested every method. This one will give you crispy skin and a succulent and tender interior every time!
INGREDIENTS (serves 4)
4 Duck breasts
2 tbsp salt
Rice
1 bunch coriander leaves, blended with ¼ cup of water and a pinch of salt
2 tbsp vegetable oil
2 cups white long grain rice, washed
1 medium red onion, chopped
2 garlic cloves, crushed
3 tbsps mild yellow chilli paste or 1½ tbsp hot yellow chilli paste
1 tsp cumin
1 cup black beer (I like to use Guinness)
1 ½ cups chicken stock
1 red capsicum, diced
2 cups frozen carrots, peas and corn
Salt and pepper, to taste
Salsa Criolla
1 small red onion
2 tbsp lime juice
2 tbsp olive oil
2 tbsp coriander, finely chopped
2 birds eye chillies
salt and pepper, to taste
METHOD
1) For the rice. Blend coriander (leaves only) with water and salt. Reserve. In a saucepan, heat vegetable oil on medium low, saute onion with some salt until soft and translucent. Add garlic and cook for another minute. Stir cumin and yellow chilli paste and cook for a couple of minutes. Increase heat to medium high add beer and cook for a few minutes. Stir blended coriander and let it cook for a couple of minutes. Add chicken stock. Season with salt and ground pepper. Stir rice, capsicum, carrots, corn and peas and bring to a boil. Reduce heat to low, cover and simmer for 15 to 20 minutes. Once the rice is ready, fluff it up with a fork.
2) For the duck. Preheat your oven to 200C fan-forced. Pat dry the duck breasts and score the skin with a sharp knife in a crisscross pattern while it’s still cold. Be careful not to cut through to the meat. Generously salt both sides, specially the skin. Let it come to room temperature before cooking, which should take around 15 minutes.
3) Place duck skin-side down in a cold oven-proof frying pan. Turn heat to medium and cook until the skin is a very dark golden-brown (around 6 to 8 minutes). Flip and cook for another minute. Place into the oven and roast for 7 minutes. Place duck on a cutting board and let rest uncovered for 5 minutes. Slice and season with more salt.
4) For the Salsa Criolla. Place thinly julienned onions in cold water with some ice cubes for 5 minutes. Drain and stir lime juice, olive oil, coriander, chillies, salt and pepper.
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I love it. Thanks
:)
Yum !! What a flavour bomb with the coriander and beer in pilaf . Duck looks amazing Andy !
Oh yes!! The depth of flavour you get is fantastic. Who would’ve known rice could taste so good 🙌🏽
This is banging at the Peruvian restaurant I go to
Love a bit of duck, ill have to try this one too :)
Ps. I love the way you explain why you should take certain steps, very informative and im always learning something new from your channel :)
Oh if you love duck you’ll love this dish. This is the best method to cook duck, which can be daunting to make for many. I’m so happy to hear you’re enjoying my videos and learning along the way 😃 Do you have an Instagram account? If so what’s your @ name?
@@eatingwithandy9429 i dont have an instagram account at the moment but i am planning on making one soon so will let you know and send you some pictures of my attempts haha :)
That would be amazing! Can’t wait to see 🙌🏽
Thankyou Andy. You are the best. 🥰🥰👏🏼👏🏼🙌🏼
Rocio H. L. 🥰
Hi Andy I like your cooking in mkr happy to find you again
Thanks for subscribing! Glad you enjoyed MKR 😃
Yummmmmm
Indeed! It’s such a unique flavour 👌🏽
Peruuuuuuuuu.....
brian denver 🙌🏽🙌🏽🙌🏽
My hubby won't eat duck, but loves arroz con pollo! How do I modify this to use chicken instead? He also won't eat dark chicken meat! So would have to make it with chicken breast... He's a bit picky!
Hola Claudia! That is fine, you can substitute the duck with chicken instead. I would recommend you cook the chicken breast separately because cooking it with the rice (which is the traditional way of making Arroz con Pollo) will dry out the breast. Simply heat 2 tablespoons of olive oil in a large pan over medium-high heat, place chicken breasts in the skillet and cook for 5 - 8 minutes on each side, until golden brown on both sides and cooked through. The time you cook them will depend on the size of the breast. All the best! Would love to see a pic when you make it. Please send/tag @eating.with.andy on Insta or Facebook
Yum
So delicious! Who knew rice could taste so good 😊
Delicious 😋
I’m glad you think so dear Mandy! Have a great weekend 😊
Can you please make gooey brownies? Home made? ❤️
Oh yes! I’ve got that recipe coming soon 👌🏽
The dish was impressive to you, just like they do in Peru 😋
Yum!
It’s so yum and my fave rice recipe ever! The flavour is unbelievable 👌🏽
Andy where I can read the recipe with ingredients and quantities 😊
It’s me again! Can we be friends? ❤️
Hola amigo! We are 😃 Hope you have a great weekend