Arroz con Pato

  1. Peruvian Arroz con Pato Recipe
  2. Ingredients
  3. Method
  4. Tips and tricks
  5. Additional information

Peruvian Arroz con Pato Recipe

The recipe for Arroz con Pato that I present is the one that my grandmother taught me, who lives in Chiclayo (capital of the department of Lambayeque) in northern Peru. It is also where this exquisite dish comes from, which formerly also had other names: "duck with rice", "duck with chiclayana rice" or "rice with duck from Lambayeque". Do you want to learn how to do it? Let's go with the recipe!

How to prepare Rice with Duck

Duck Rice Recipe
Rice with duck

Arroz con Pato is a typical dish from northern Peru and has a delicious flavor thanks to coriander (cilantro) and Chicha de Jora. Preparing it is not as difficult as many suppose. In my opinion, the secret lies in the dedication and the ingredients used.

🔪 Prep Time20 minutes
🍲 Cook Time1 hour
⏲️ Total Time1 hour 20 minutes
🍽️ Servings4 servings
🔥 Calories180 calories


  • 4 pieces of duck can be thighs, breasts, whatever you prefer
  • 2 bundles of coriander (cilantro) blended in a cup of water
  • 2 medium red onions diced
  • 4 large cloves of minced garlic
  • 1/2 cup of Chicha de Jora
  • 1 mixed cup of alverjas (peas), diced carrots and corn (corn)
  • 1 black beer 1 cup
  • 1 red bell pepper
  • 3 cups of rice
  • 1 tablespoon of blended yellow chili
  • 1 tablespoon of ají panca/colorado blended
  • salt, pepper and cumin


  1. First clean the duck prey very well, paying attention not to leave any feathers, wash them and dry them. Then season the prey with salt, pepper, cumin everywhere.
  2. Then heat a frying pan with oil and fry the pieces over medium heat until they turn golden brown. It is not necessary to fry them completely because they will then cook together with the rice. When you're done, store them in a container.
  3. Now in the pot where you are going to prepare the rice pour the remaining oil with which you have fried the duck, in case it is burnt, use new oil. Heat the pot with the oil, add the chopped onions, the ground garlic, the yellow pepper, the panca pepper and fry for a few minutes. When everything is almost fried, add the blended coriander, fry for about 3 minutes or so and if necessary, add a little water so that it does not stick or burn.
  4. When the fried coriander is ready, add the duck pieces, the black beer and the Chicha de Jora (if you don't have it you can add the juice of half a lemon) and half a cube of Maggi chicken (optional), move everything and leave it for 10 more minutes or less so that the alcohol evaporates and the flavor is impregnated in the meat.
  5. Now add the number of cups of water you need to complete 5 cups (almost double the cups of rice that we will add later), you must take into account the amount of liquid that you have added before (beer, Chicha de Jora and water) . Adjust the salt if necessary and cook for about 45 minutes because the duck needs more time than other birds for its meat to soften.
  6. Reserve the prey in a covered container to conserve their heat and add the corn (corn), the peas, the carrot to the preparation, correct the salt and add the 3 cups of rice. If necessary, also correct the amount of liquid, the water should be one finger above the rice and cook over medium heat, moving from time to time so that it does not burn, but delicately so as not to break the rice.
  7. After a few minutes the rice will have absorbed almost all the water, stir a little so it doesn't stick, add the peppers, lower the heat and let it cook for another 25 or 30 minutes until the rice is ready. The time depends on the type of pot and the amount of rice, the most important thing is that it does not burn or stick to the bottom.
  8. Place the duck pieces on top of the rice and cover it for 3 or 5 minutes so that it takes on a little heat, aroma and that's it.
Related:  Arroz Tapado

If you want this delicacy to be incredible and delicious, I leave you 2 tips very important.

Tips and tricks

  • Macerating the duck pieces in black beer for an hour or so before frying them will give the dish a different touch.
  • Adding half a cup of pumpkin when you cook the meat with the water is something that is optional but that you will love.

Additional information

According to historians, this dish comes from the northern region of Lambayeque and dates from the mid-nineteenth century. The oldest reference is from 1860 by the Spanish poet Próspero Pereyra.

Rice with Duck arrives in Peru from the Spanish and is a derivation of the famous Spanish paella . Adapted to the region, this dish was made using the products of the land, such as yellow pepper and Chicha de Jora . The latter is a typical drink from the north of Peru.

Furthermore, legend has it that this dish was prepared by the women of the area to make their future husbands fall in love . The women hid the heart of the duck between the rice and the prey of the duck and when they ate it they immediately fell in love with them, according to the story.

I have not tried it, if anyone dares to check the legend, leave your comments below.

If you liked this recipe share it with friends and family on social networks, rate the recipe and tell us how it went. Thanks!

Here you also have more recipes Peruvian food with rice :

  1. Juane in a few steps
  2. Chicken Chaufa Rice Recipe
  3. Delicious recipe for Garden Rice
  4. Quick and easy seafood rice
  5. How to prepare homemade Chicken Rice
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