Arroz con pato
Rice with duck.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Arroz con Pato has roots in both indigenous Peruvian cuisine and Spanish colonial influences. The rice element comes from the Spanish, while the use of duck and local ingredients reflects pre-Columbian traditions. Over time, the dish evolved, incorporating regional variations and culinary innovations.
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Arroz con Pato is a celebrated dish in Peruvian cuisine, often served at special occasions and family gatherings. It represents a fusion of cultures and showcases the country's diverse culinary heritage.
Regional Variations
Different regions of Peru have their own variations of Arroz con Pato. For example, in the north, it may be prepared with more chicha de jora, while coastal versions might include seafood.
Festive Dish
Arroz con Pato is a common feature at celebrations like birthdays, anniversaries, and holidays. It's a dish that brings people together and signifies abundance and prosperity.
Family Recipe
Many families have their own treasured recipes for Arroz con Pato, passed down through generations. These recipes often include secret ingredients and techniques that make each version unique.
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Arroz con Pato is characterized by rich, savory flavors with a hint of sweetness and spice. The duck provides a deep, gamey taste, complemented by the aromatic herbs and vegetables.
The dish typically features duck (pato) braised or roasted to perfection, rendering its fat and infusing the rice with its distinct flavor. The rice is cooked in a flavorful broth made from duck stock, vegetables like onions, garlic, and ají amarillo (Peruvian yellow chili pepper), which adds a mild heat and fruity note. Other common ingredients include cilantro, peas, carrots, and sometimes beer or chicha de jora (a traditional corn beer) for added depth of flavor.
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Duck Preparation
Properly preparing the duck is crucial. Sear the duck to render the fat and create a crispy skin, and then braise or roast it slowly to ensure it's tender and flavorful.
Rice Quality
Use a good quality long-grain rice that will absorb the flavorful broth without becoming mushy. Rice that holds its shape is ideal.
Broth Flavor
The broth is the foundation of the dish. Use homemade duck stock if possible, or enhance store-bought stock with roasted duck bones and aromatic vegetables.
Adjusting Spice
Adjust the amount of ají amarillo (yellow chili pepper) according to your spice preference. Remove the seeds and veins for a milder flavor.
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