📝 About This Recipe
Transport your kitchen to Chiclayo with this iconic Peruvian classic, where succulent duck meets rice deeply infused with fresh cilantro and dark beer. This dish is celebrated for its 'graneado' rice texture and the rich, gamey depth of slow-cooked duck legs. It is a vibrant, aromatic feast that balances the earthiness of herbs with the bright acidity of traditional Peruvian peppers.
🥗 Ingredients
The Duck
- 4 pieces Duck legs (bone-in, skin-on)
- to taste Salt and Black Pepper (for seasoning)
- 2 tablespoons Vegetable oil (only if needed to supplement duck fat)
The Aromatic Base
- 1 large Red onion (very finely diced)
- 2 tablespoons Garlic paste (freshly minced or blended)
- 3 tablespoons Ají Amarillo paste (Peruvian yellow chili paste)
- 1 tablespoon Ají Panca paste (mild, smoky Peruvian red chili paste)
- 2 cups Fresh Cilantro (leaves and tender stems, blended with a splash of water)
The Rice and Liquids
- 2.5 cups Long-grain white rice (washed and drained)
- 1 cup Dark beer (preferably a stout or Cusqueña Negra)
- 2 cups Duck or Chicken stock (hot)
- 1/2 cup Green peas (fresh or frozen)
- 1 Red bell pepper (cut into thin strips)
- 1/2 cup Carrot (diced into small cubes)
👨🍳 Instructions
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1
Season the duck legs generously with salt and pepper on both sides. Allow them to sit at room temperature for 15 minutes before cooking.
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2
In a large, heavy-bottomed pot or 'caldero' over medium-high heat, sear the duck legs skin-side down. Cook for 8-10 minutes until the skin is crispy and golden brown and the fat has rendered. Flip and sear the other side for 3 minutes. Remove duck and set aside, leaving about 3 tablespoons of fat in the pot.
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3
In the same pot, add the finely diced red onion. Sauté over medium heat for 5-7 minutes until translucent and soft.
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4
Stir in the garlic paste, ají amarillo paste, and ají panca paste. Cook the 'aderezo' for another 5 minutes, stirring constantly to prevent burning, until the oil starts to separate from the paste.
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5
Pour in the blended cilantro puree. Cook for 3-4 minutes to cook out the raw herb taste and deepen the green color.
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6
Deglaze the pot with the dark beer, scraping up any flavorful browned bits from the bottom. Let it simmer for 2 minutes to allow the alcohol to evaporate.
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7
Return the duck legs to the pot and add the hot stock. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until the duck is tender but not falling off the bone.
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8
Remove the duck legs once more and set aside on a plate, covering with foil to keep warm.
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9
Add the rice, peas, carrots, and half of the bell pepper strips to the liquid. Stir once to distribute. Ensure the liquid level is about half an inch above the rice; add a splash more stock if necessary.
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10
Bring to a boil, then reduce heat to the lowest setting. Cover with a tight-fitting lid (or use foil under the lid to seal steam) and cook for 18-20 minutes.
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11
Once the rice is cooked and the liquid is absorbed, turn off the heat. Place the duck legs on top of the rice, cover again, and let it rest for 10 minutes. This 'sweating' process ensures the rice is perfectly fluffy.
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12
Garnish with the remaining red pepper strips and fresh cilantro leaves before serving family-style.
💡 Chef's Tips
Use a high-quality dark beer; the molasses notes in a stout perfectly complement the gamey duck. Do not skip the 'resting' phase for the rice; it is the secret to achieving the 'graneado' texture where grains are separate and firm. If you can't find ají amarillo paste, you can substitute with habanero for heat, but you will miss the unique fruity flavor of the Peruvian chili. Ensure the cilantro is blended with very little water to keep the flavor concentrated and the color vibrant. Save any extra rendered duck fat in a jar in the fridge—it's liquid gold for roasting potatoes later!
🍽️ Serving Suggestions
Serve with Salsa Criolla (a bright lime-marinated red onion and chili relish) to cut through the richness. A side of boiled yellow potatoes or fried yuca provides a lovely starchy contrast. Pair with a cold glass of Chicha Morada (Peruvian purple corn drink) or a crisp Pilsner. For a wine pairing, a medium-bodied Pinot Noir or a dry Rosé works beautifully with the duck fat and cilantro.