Crispy Roasted Pato with Cabbage and Arroz
A traditional Peruvian dish featuring tender roasted pato and a side of crispy cabbage and arroz. This smoky and savory recipe is sure to impress.
Ingredients
- ●1.5 pounds pato (duck), cut into 8 piecesask for a whole duck at the market and have it cut for you
- ●1 head, cut into wedges cabbageany variety of cabbage works
- ●2 cups arroz (Peruvian rice)arroz amarillo or arroz blanco work well
- ●2 tablespoons olive oilfor frying
- ●1 teaspoon smoked paprikafor smoky flavor
- ●1 teaspoon saltfor seasoning
- ●1/2 teaspoon black pepperfor seasoning
- ●1/2 teaspoon garlic powderfor added flavor
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Rinse the pato pieces and pat dry with paper towels.
- 3
In a large bowl, mix together olive oil, smoked paprika, salt, black pepper, and garlic powder.
- 4
Add the pato pieces to the bowl and toss to coat with the marinade.
- 5
Spread the pato pieces out in a single layer on a baking sheet.
- 6
Roast the pato in the oven for 20-25 minutes, or until crispy and golden brown.
- 7
While the pato is roasting, heat a large skillet over medium-high heat.
- 8
Add a tablespoon of oil to the skillet and fry the cabbage wedges until crispy and golden brown.
- 9
Serve the crispy roasted pato with a side of fried cabbage and arroz.
- 10
Optional: serve with a side of aji amarillo sauce for added flavor.