Peruvian Duck Atollado Rice with Yellow Chili, Toasted Corn and Creole Herbs

Name: Peruvian Duck Atollado Rice with Yellow Chili, Toasted Corn and Creole Herbs
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 4
Cuisine: Peruana
Ingredients: 28 oz duck legs; 1 1/2 cups long-grain rice; 1 1/4 cups corn kernels; 1 1/2 cups red onion; 1 tbsp garlic; 3 tbsp ají amarillo paste; 2 tbsp ají panca paste; 1 cup fresh cilantro; 2 tbsp fresh mint; 3 3/4 cups chicken broth; 1 cup lager beer; 1.5 oz fresh ají amarillo; 1 cup red bell pepper; 1/2 cup peas; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1 unit lime; 1 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp ground cumin

An original dish inspired by Peruvian flavors: silky, aromatic rice cooked with broth, cilantro, ají amarillo and beer, topped with browned duck, toasted corn and a fresh finish of creole herbs.

25 minPrep

60 minCook

85 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 800 g duck legs (with piel and hueso)
300 g long-grain rice (lavado and escurrido)
180 g corn kernels (if possible choclo peruano)
200 g red onion (chopped diced small)
15 g garlic (chopped or ground)
45 g ají amarillo paste (ajustar to taste)
30 g ají panca paste (for profundidad of sabor)
30 g fresh cilantro (leaves and stalks finely chopped)
8 g fresh mint (chopped fina)
900 ml chicken broth (hot)
240 ml lager beer (suave)
40 g fresh ají amarillo (in strips finas, without muchas semillas)
120 g red bell pepper (in strips finas)
80 g peas (fresh or congeladas)
45 ml vegetable oil (divided)
20 g butter (for terminar)
1 unit lime (juice and a poco of zest optional)
8 g salt (or to taste)
2 g black pepper (freshly ground)
1 g ground cumin (for sazonar the pato)

Nutrition facts

per serving

685 kcal

Calories

31 g

Protein

49 g

Carbs

39 g

Fat

3.8 g

Fiber

45.2 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySulfites

Instructions

1
Season the duck legs with 1 teaspoon salt, black pepper, and ground cumin. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
Heat a wide pot or deep skillet over medium heat. Add 1 tablespoon vegetable oil and brown the duck legs skin-side down for 6 to 8 minutes, until they release fat and turn deeply golden. Flip and cook 3 minutes more. Remove and set aside.
3
In the same pot, discard some fat if there is too much, leaving about 2 tablespoons. Add the red onion and cook for 5 minutes until translucent. Stir in the garlic, ají amarillo paste, and ají panca paste; cook for 2 minutes, stirring so the pastes fry properly.
4
Add the chopped fresh cilantro, stir for 30 seconds, and pour in the lager beer. Cook for 2 minutes so some of the alcohol evaporates. Add the hot chicken broth and adjust with the remaining salt.
5
Return the duck legs to the pot. Cover and cook over low heat for 30 minutes, until the duck is tender but not falling apart completely.
6
Meanwhile, heat a separate skillet over medium-high heat with 1 tablespoon vegetable oil. Add the corn kernels and toast them for 4 to 5 minutes until they develop golden spots. Set aside.
7
Temporarily remove the duck legs from the pot. Add the long-grain rice, peas, fresh ají amarillo strips, and red bell pepper. Mix well to distribute the flavors.
8
Place the duck back over the rice. Cook uncovered for 5 minutes over medium heat, then partially cover and cook 15 minutes more over low heat, until the rice is cooked and silky. If needed, add a little more hot broth or hot water.
9
Turn off the heat and stir in the butter, fresh mint, and lime juice. Let rest for 5 minutes so the rice can settle.
10
Serve the atollado rice nicely loose and creamy with one duck leg per portion, finishing with the toasted corn on top. If you want to reheat it, do so over gentle heat or in the oven at 320°F (160°C) until hot.

Chef tips

For a silkier texture, stir gently only at the end and do not over-rinse the rice. The duck tastes best if it is well browned at the beginning to build flavor.

Substitutions

You can replace duck with chicken thighs for a more accessible version. The lager beer can be replaced with more chicken broth. If you cannot find fresh ají amarillo, use extra strips of red bell pepper and a little more ají amarillo paste.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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