Pato a la Brasa with Arroz con Vegetales
A traditional Peruvian dish featuring roasted duck with a side of earthy vegetables and rice.
Ingredients
- ●1 whole duck4-6 lbs
- ●1 cup arrozuncooked
- ●2 cups vegetables (such as carrots, potatoes, and peas)chopped
- ●1 medium onionchopped
- ●3 cloves garlicminced
- ●2 tbsp pato seasoningavailable at most Latin American markets
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Season the duck with pato seasoning, making sure to get some under the skin as well.
- 3
Stuff the duck's cavity with chopped onion and garlic.
- 4
Place the duck in a roasting pan and put it in the oven.
- 5
Roast the duck for 20 minutes per pound, or until the internal temperature reaches 165°F (74°C).
- 6
While the duck is cooking, prepare the arroz con vegetales.
- 7
Heat a large skillet over medium heat and sauté the chopped vegetables until they are tender.
- 8
Add the uncooked rice to the skillet and stir to combine with the vegetables.
- 9
Cook the rice for 2-3 minutes, stirring constantly.
- 10
Add 2 cups of water to the skillet and bring to a boil.
- 11
Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the rice is tender and the liquid has been absorbed.
- 12
Once the duck is done, let it rest for 10 minutes before carving and serving with the arroz con vegetales.
- 13
Serve hot and enjoy!