Rice with duck. Héctor Solís at Fiesta
Rice with duck is a traditional dish from northern Peru, which has become a staple in Chiclayo. It combines long-grain rice traditionally grown in the area with Chiclayo duck (Cairina moschata) and some vegetables, most notably loche, a creamy, sweet, and firm cucurbit (Cucurbita moschata) grown only in this region.
The first chroniclers who arrived in northern Peru described ducks they had never seen before. Domesticated by the Moche culture (2nd to 7th centuries AD), it is considered one of the three most important duck breeds in the world. Today, Héctor Solís raises them in Chakupe, near Chiclayo, where he also grows the rice he uses in the recipe. It is freshly harvested and milled rice.
Ingredients
- 1 Chiclayo duck.
- 250 ml of oil.
- 500g chopped onion.
- 200 g of ground garlic.
- 400 g of grated squash.
- *200 g of peas
- 400g blended (crushed) coriander.
- 4 extra cups of rice.
- ½ cup of chicha de jora.
- 1/2 cup of El Dandy vinegar.
- 3 cups of duck bottom.
- 1 unit roasted red pepper.
- 1 roasted yellow chili pepper.
- Shall.
- Pepper.
Elaboration
- Marinate the duck with salt, pepper, ground garlic and vinegar for a few hours.
- Cook the duck in an oven at 75 degrees Celsius for 9 hours.
- Remove the bones from the duck and prepare a stock with the bones and water. Set aside.
- Heat oil in a 10-liter pot. Brown the garlic, onion, and squash. Sauté for 45 minutes over low heat, stirring every 10 minutes.
- Add the rice. Season with salt and pepper and add the chicha de jora.
- Stir in the ground coriander, peas, red bell pepper, and sautéed yellow chili pepper. Mix slowly to avoid breaking the rice. Cover with the duck stock and cover the pot.
- Simmer for 1 hour. Uncover and stir the rice with a fork. Continue cooking until the rice is done.
- Place the duck breast on top of the rice and serve.
