This incredibly flavored green rice is one of the most famous dishes in Chiclayo, north of Lima. Cooks in this region use the rice harvested in local farms, fragrantcilantro leaves -never the stems-, peas, and a well fed female duck, to make this legendary entree.
Ancient Peruvians were very fond of native ducks, and they loved to prepare several dishes with these tasty birds. With the arrival of rice, onions, and cilantro to our country, this recipe was created. Arroz con pato is the perfect fusion of foreign and native ingredients, and it has been raising many foodie’s hearts for quite a long time.
Of course, there are hundreds of variations. Some cooks, like myself, add beer to the stock because it gives the finished dish a unique depth of flavor. Others make it not so green, or cook it risotto-style. Believe me, every single version of it is to die for.