Rice & pasta
Chiclayo-Style Duck Rice
Cilantro and dark beer green rice with browned duck.
Gluten-free
Ingredients
- 4 duck pieces
- 1 bunch cilantro
- 1 red onion
- 5 garlic cloves
- 2 tablespoons yellow chili (ají amarillo) paste
- 1 bottle dark beer
- 2 cups rice
- 1 cup grated loche or pumpkin
- 1/2 cup peas
- 1 bell pepper, in strips
- Oil, salt and pepper
Step-by-step
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- Blend the cilantro with a bit of water 10 sec/speed 9 and set aside.
- Brown the duck pieces in a separate pan and set aside.
- Chop the onion and garlic 4 sec/speed 5 and sauté with oil 5 min/120°C/speed 1.
- Add the yellow chili and loche and sauté 4 min/120°C/speed 1.
- Add the duck, cilantro and dark beer. Cook 45 min/100°C/reverse/spoon speed. Remove the duck and set aside.
- Add the rice, peas and water to cover (1 to 2 ratio). Cook 18 min/100°C/reverse/spoon speed.
- Let rest 8 min with the duck and bell pepper on top. Serve with salsa criolla.
Tips
- Dark beer and cilantro give it Chiclayo's signature color and flavor.
- Resting the rice covered leaves it fluffy and vividly green.
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