Smoky Pato con Arroz
A Peruvian-inspired dish featuring tender duck and flavorful rice.
Ingredients
- ●2 1 1/2 pounds duck breastBoneless and skinless
- ● 2 tablespoons unctuous aji amarillo oil
- ● 1 small onion, diced
- ● 2 cloves garlic, minced
- ● 1 cup arroz con pollo mix
- ● 2 cups water
- ● 1 teaspoon smoked paprika
- ● Salt and pepper, to taste
- ● Fresh cilantro, chopped (optional)
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Season the duck breast with salt and pepper. Sear in a hot skillet until browned, then finish in the oven for 20 minutes or until cooked through.
- 3
In the same skillet, sauté the onion and garlic until softened. Add the smoked paprika and cook for 1 minute.
- 4
Add the arroz con pollo mix and water to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender.
- 5
Shred the cooked duck breast and stir it into the rice mixture. Season with salt and pepper to taste.
- 6
Serve the Smoky Pato con Arroz hot, garnished with chopped cilantro if desired.
- 7
Let the dish rest for 5 minutes before serving to allow the flavors to meld.
- 8
Serve immediately and enjoy!