Arroz con Pato (Rice With Duck)

This deceptively simple Spanish Criollo recipe is a Peruvian hallmark meal. Rice is cooked in cilantro paste, spices, and black beer, giving it a deep, earthy flavor. On top of a pile of green rice, a roasted thigh and leg or—if you're lucky—crisp-seared duck confit is served. Arroz con Pato is so popular that it can be found on practically every Peruvian family table as well as in the finest Lima restaurants, and, like much Peruvian cooking, it's been changed into endless varieties of rice mixture, texture, and duck parts—and even with chicken or other birds.

Millions of Latin Americans enjoy eating meat, and Peruvians are no exception. Arroz with Pato is a luscious and tasty dish that is enjoyed both on the coast and in the mountains. It's a variation on the traditional Arroz con Pollo, switching chicken for duck in a delectable Peruvian twist on an already adored dish.

The duck leg is the driving factor behind the delectable flavor of this Peruvian dish. The duck is fried till golden brown before being simmered in a stew of beer, broth, and pisco. Pisco is a Peruvian liquor that contributes to the duck's rich and delectable flavor. The duck leg is served on a bed of rice after it has been cooked. The pan juices and broth are drizzled over the meal. It's also made with a variety of delectable vegetables like peas, carrots, and broccoli.