Pato con Arroz
A Peruvian dish made with roasted duck served with a side of flavorful rice.
Ingredients
- ●1 whole duck Pato (Duck)About 3-4 pounds
- ●1 cup Arroz (White Rice)
- ●2 tablespoons Quenched
- ●2 teaspoons PeruvianPeruvian seasoning
- ●2 tablespoons Pato (Duck fat)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Rinse the duck and pat it dry with paper towels.
- 3
Season the duck with Peruvian seasoning and set aside.
- 4
Heat duck fat in a large skillet over medium heat.
- 5
Sear the duck on all sides until browned, about 5 minutes.
- 6
Transfer the duck to a baking sheet and roast in the oven for 20 minutes.
- 7
While the duck is roasting, heat quenched in a large saucepan over medium heat.
- 8
Add the arroz and cook, stirring constantly, until the rice is lightly toasted.
- 9
Add 2 cups of water to the saucepan and bring to a boil.
- 10
Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked.
- 11
Once the duck is done, let it rest for 5 minutes before carving and serving with the arroz.