Creamy Northern-Style Rice with Cilantro Duck, Roasted Corn and Botija Olives

Name: Creamy Northern-Style Rice with Cilantro Duck, Roasted Corn and Botija Olives
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 4
Cuisine: Peruana
Ingredients: 1.75 lb duck legs; 1 1/2 cups long-grain rice; 2 cups red onion; 1 tbsp garlic; 3 tbsp aji amarillo paste; 2 packed cups fresh cilantro; 1 cup lager beer; 4 1/4 cups chicken stock; 1 1/3 cups corn kernels; 1/3 cup botija olives; 1/2 cup green peas; 3/4 cup red bell pepper; 3 tbsp vegetable oil; 1 1/2 tbsp butter; 1 tsp ground cumin; 1 tsp dried oregano; 1 leaf bay leaf; 1 tbsp lime juice; 1 1/2 tsp salt; 1 tsp black pepper

An original main course inspired by northern Peruvian flavors: creamy rice cooked in stock and beer, topped with golden duck simmered with cilantro, roasted corn, and botija olives for a savory aromatic contrast.

25 minPrep

55 minCook

80 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 800 g duck legs (with piel and hueso)
300 g long-grain rice (enjuagado)
250 g red onion (finely chopped, divided)
15 g garlic (chopped)
45 g aji amarillo paste (divided)
60 g fresh cilantro (leaves and stalks licuados with a poco of the caldo)
240 ml lager beer (divided)
1000 ml chicken stock (hot, divided)
200 g corn kernels (fresh or descongelado)
60 g botija olives (boneless and en mitades)
80 g green peas (fresh or congeladas)
100 g red bell pepper (diced small)
45 ml vegetable oil (divided)
20 g butter
2 g ground cumin
1 g dried oregano (crushed)
1 unit bay leaf
15 ml lime juice
8 g salt (or to taste)
2 g black pepper (or to taste)

Nutrition facts

per serving

682 kcal

Calories

31.5 g

Protein

46.8 g

Carbs

39.7 g

Fat

3.9 g

Fiber

42.9 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
1. Season the duck legs with 1 teaspoon salt, black pepper, ground cumin, and dried oregano. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Blend the fresh cilantro with 120 ml (1/2 cup) of chicken stock until smooth and bright green. Set aside.
3
3. 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 are deeply golden; turn and cook 3 minutes more. Remove and reserve.
4
4. In the same pot, keep 1 tablespoon of the rendered duck fat and, if needed, add 1 more tablespoon vegetable oil. Add half of the red onion and cook for 4 minutes. Stir in the garlic and 2 tablespoons aji amarillo paste; sauté for 1 minute.
5
5. Pour in 120 ml (1/2 cup) lager beer and cook for 2 minutes to let the alcohol evaporate. Add the blended cilantro mixture, 480 ml (2 cups) chicken stock, and the bay leaf. Return the duck legs to the pot, cover, and cook over low heat for 35 minutes, until tender.
6
6. Meanwhile, preheat a skillet or griddle over medium-high heat. Add 1 tablespoon vegetable oil and roast the corn kernels for 4 to 5 minutes until lightly charred in spots. Set aside.
7
7. In another medium pot, melt the butter with the remaining tablespoon of vegetable oil over medium heat. Add the remaining red onion and cook for 3 minutes. Stir in 1 tablespoon aji amarillo paste and the red bell pepper; cook 2 minutes more.
8
8. Add the long-grain rice and stir for 1 minute to lightly toast it. Pour in the remaining 120 ml (1/2 cup) lager beer and cook for 1 minute. Then add 400 ml (1 3/4 cups) hot chicken stock and 1/2 teaspoon salt. Cover and cook over low heat for 15 minutes.
9
9. Uncover the rice, add the peas, roasted corn, and botija olives. Continue cooking for 5 more minutes, or until the rice is tender and slightly creamy. Add a small splash of hot stock if needed.
10
10. When the duck is ready, remove it from the pot. Raise the heat under the braising liquid and reduce the sauce for 3 to 4 minutes until slightly thickened. Add the lime juice and adjust salt to taste.
11
11. Serve a generous base of creamy rice, place one duck leg on top, and finish with spoonfuls of the cilantro sauce. To keep the dish warm before serving, you may hold it covered in a 200 °F (95 °C) oven for up to 10 minutes.
12
12. Serve immediately, making sure each plate gets rice with roasted corn, peas, red bell pepper, botija olives, and the cilantro duck sauce.

Chef tips

For deeper flavor, brown the duck skin thoroughly before braising. If the cilantro tastes too intense, balance it with 1 or 2 extra tablespoons of stock when blending.

Substitutions

You can replace the duck with chicken thighs, reducing the braising time to about 25 minutes. If botija olives are unavailable, use mild black olives. Butter can be replaced with more oil to avoid dairy.

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
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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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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