Arroz con Pato – Rice with Duck


  • Half a duck, approx. 700g
  • 3 tbsp. Uku yellow chili paste
  • A small bunch of cilantro
  • 330ml of corn- or malt beer
  • A yellow bell pepper, chopped
  • 300g of peas and chopped carrots
  • 70g corn kernels
  • 400 g jasmine rice
  • 1 chopped onion
  • 250ml chicken broth
  • Salt and pepper to taste


Heat a splash of oil well in a pot. Brown the duck meat on both sides, remove it from the heat and set it aside.

Put the chopped onion,  and the yellow chili paste in the same pot. Fry it well. Add cilantro mixed with corn- or malt beer beforehand. Stir well and add rice, peas, carrots, corn kernels, bell pepper and chicken broth while continuously stirring. Season with salt and pepper, and add another splash of chicken broth if needed, lower the fire and let the dish simmer for about 35 minutes.

Serve with a quickly mixed chalaquita sauce made from: 1 finely chopped onion, 1 finely chopped tomato, ½ tsp. finely chopped garlic, the juice from two lime fruits, ½ habanero chili & salt and pepper to taste.

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