Riz au canard péruvien

Season and brown

Pat the duck dry, score the skin, then rub with cumin, salt, pepper and vinegar; let sit 15 minutes. Heat the oil in a large heavy pot (about 26 cm / 10-inch, at least 5 litres) and brown the duck skin-side down in batches, about 4 minutes per side, until deep golden. Set the duck aside and keep all the fat in the pot.

• 2.2 kg duck pieces
• 2 tsp ground cumin
• to taste (about 1 tsp salt) salt and pepper
• 2 tbsp red wine vinegar
• 2 tbsp vegetable oil

✅ C'est prêt quand : skin is deep golden and crisp

Blend the cilantro

In a blender, combine the cilantro with 4 garlic cloves and the water. Blend until smooth and bright green, then divide the paste in half: one portion for the duck sauce and one for the rice.

• 100 g cilantro
• 4 cloves garlic
• 100 ml water

✅ C'est prêt quand : paste is smooth and bright green

Braise in dark beer

In the same pot with the rendered duck fat, cook one chopped onion over medium heat 5 minutes until soft. Add half the remaining garlic and 2 tablespoons ají amarillo paste, cook 2 minutes, then stir in half the cilantro paste and cook 3 minutes more. Return the duck to the pot with the beer and 500 ml stock, bring to a boil, cover and simmer gently 45–55 minutes until fully cooked.

• 1 onion red onion
• 2 cloves garlic
• 2 tbsp ají amarillo paste
• half cilantro paste from step 2
• all pieces browned duck from step 1
• 330 ml dark beer
• 500 ml chicken stock

✅ C'est prêt quand : duck is fork-tender, at least 74°C / 165°F at the thickest part

Cook the green rice

Meanwhile, in a second pot with a tight lid (about 20 cm / 8-inch, 3-litre capacity), heat a spoonful of reserved duck fat and cook the remaining onion 4 minutes. Add the remaining garlic, ají amarillo paste and the second half of the cilantro paste, cook 2 minutes, then stir in the rice, carrot, peas, remaining stock and salt. Bring to a boil, cover, lower the heat and cook 18–20 minutes without lifting the lid.

• 1 tbsp reserved duck fat from step 1
• 1 onion red onion
• 2 cloves garlic
• 1 tbsp ají amarillo paste
• half cilantro paste from step 2
• 400 g white rice
• 150 g carrot
• 150 g green peas
• 500 ml chicken stock
• 1/2 tsp salt

✅ C'est prêt quand : rice is tender and all liquid is absorbed

Finish the sauce

Lift the duck out of the braising pot and keep warm. Simmer the liquid left behind, uncovered, 5–8 minutes until slightly thickened, then taste and adjust salt before returning the duck to coat it.

• all pieces cooked duck from step 3
• all braising liquid from step 3
• to taste salt

✅ C'est prêt quand : sauce coats the back of a spoon

Serve

Fluff the green rice with a fork and spoon it onto plates or a platter. Top with the duck and sauce, and serve with lime wedges and sliced ají.

• all green rice from step 4
• all duck and sauce from step 5
• to serve lime wedges and sliced ají