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Peruvian

Arroz con Pato (Peruvian Cilantro Duck Rice)

A northern Peruvian duck rice with coriander, ají amarillo, peas, bell pepper, and tender duck.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Arroz con Pato (Peruvian Cilantro Duck Rice)

1 hr 20 mintotal

40 min hands-on40 min hands-off

Prep 20 min · Cook 20 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Uses duck breast for a practical home-cooking version of arroz con pato.

Method

  1. Blend coriander leaves with 0.5 cup chicken stock until smooth and bright green.

  2. Season the duck breast with 0.25 tsp salt and ground black pepper. Sear skin-side down in a pot until the fat renders and the skin browns.

  3. Turn and sear the other side for 1 minute. Remove the duck and keep aside.

    1 min

  4. In the same pot, add neutral oil only if needed. Cook onion until soft, then add garlic, ground cumin, and ají amarillo paste.

  5. Add rice and stir for 1 minute so the grains are coated in the seasoning.

    1 min

  6. Add the coriander mixture, remaining chicken stock, remaining salt, red bell pepper, and green peas. Place the duck on top.

  7. Cover and cook on low heat for 18–20 minutes until the rice is tender and the duck is cooked through.

    18–20 min

  8. Rest covered for 5 minutes, then slice the duck and serve over the green rice.

    5 min

How to tell it's done

The rice should be green, moist, and separate, while the duck should be tender with browned skin.

Getting it right

Tip

Render the duck skin slowly at first; the released fat adds depth to the rice.

What to serve it with

Serve with salsa criolla or a simple lime-onion salad.

Substitutions

  • Duck Breast — Use duck legs for a more traditional slow-cooked version, but increase simmering time until tender.