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Duck rice Northern-style — cropped photograph of the dish

North Coast · Peru

Duck rice as prepared in the North

Duck rice as prepared in the North

Duck rice as prepared in the North

A duck simmered in brown beer, yellow chili, loche squash, and cilantro, served with rice cooked in its juices.

A duck simmered in brown beer, yellow chili, loche squash, and cilantro, served with rice cooked in its juices.

A duck simmered in brown beer, yellow chili, loche squash, and cilantro, served with rice cooked in its juices.

Préparation
10 min
Cuisson
2 h 25 to 2 h 30
Difficulté
Advanced

Ingrédients

Les quantités s’adaptent automatiquement.

4 convives
  • 25 clvegetable oil for browning the duck
  • 4 tbspvegetable oil for the rice
  • 1 piece2 kg duck cut into eight pieces
  • 4 pieceschopped garlic cloves
  • 1 piecechopped red onion
  • 4 tbspyellow chili paste
  • 200 ggrated loche squash
  • 1 bunchchopped Chinese cilantro leaves
  • 25 cldark beer
  • 1,5 lchicken broth
  • 800 glong-grain white rice
  • 175 gpeas
  • 1 pieceyellow chili, seeded, membranes removed, thinly sliced
  • 0,5 piecered bell pepper, seeded, membranes removed, thinly sliced
  • 50 clcreole sauce
  • to tastesalt

Préparation

  1. Heat 25 cl of oil in a Dutch oven, season the duck pieces with salt, and brown them on each side over medium heat. Set aside.
  2. Sauté the garlic and onion in the Dutch oven for 4 minutes.
  3. Add the squash and cook for 2 minutes, then add the chili paste and cook for another 6 minutes.
  4. Add half of the cilantro and cook for 2 to 3 minutes.
  5. Pour in the beer and let simmer for 2 minutes, then add the broth and bring to a boil.
  6. Return the duck to the Dutch oven and let simmer over low heat for about 1 hour and 30 minutes.
  7. Remove the duck and the cooking juices. Emulsify the juices and pour them over the duck pieces to keep them moist.
  8. Heat the remaining 4 tablespoons of oil, add the rice, and sauté for 2 minutes until translucent.
  9. Add the peas, yellow chili, and red bell pepper, then pour in the cooking juices. Cover and cook for 20 to 25 minutes.
  10. Serve the rice with the duck pieces, the remaining cilantro, and the Creole sauce.

The suggested quantities are a starting point: adjust the seasoning and cooking time according to the products used.