Arroz con pato

Origin of  arroz con pato

Peru is a country worldwide recognized for its rich and varied gastronomy, where each region contributes unique flavors and culinary traditions that date back centuries. Among its most emblematic dishes stands out arroz con pato (rice with duck), the culinary hallmark of the Lambayeque region, especially the city of Chiclayo, known not only for its archaeological and tourist heritage but also for its exquisite gastronomic offerings.

Arroz con pato originated in the 19th century, around the year 1860, and its creation is attributed to the Granadian poet Próspero Pereyra Gamba, who lived in this region and popularized the recipe that today is a symbol of Lambayeque culinary identity. Over time, this dish has received various names such as “pato con arroz,” “pato con arroz a la chiclayana,” or “arroz con pato de Lambayeque.” Besides Chiclayo, nearby cities like Trujillo also prepare this delicacy with their own variants, reflecting the rich cultural and gastronomic diversity of northern Peru.

History of arroz con pato

The use of duck as food in Peruvian lands has very deep pre-Hispanic roots. This bird, present in the daily diet of ancient Andean cultures, is depicted in ceramics, huacos, and other archaeological remains displayed at the Brüning National Archaeological Museum in Lambayeque. These objects show that duck consumption was common and formed an important part of the pre-Columbian diet, sometimes reserved for elites.

With the arrival of the Spaniards and the establishment of the Viceroyalty of Peru, an unprecedented cultural and gastronomic exchange took place. Products brought by European migrants, along with ingredients contributed by Asian communities arriving later, mixed with indigenous techniques and products, giving rise to a mestizo cuisine that created preparations like arroz con pato as we know it today.

Spanish Influence on arroz con pato

The Spanish influence in the creation and evolution of arroz con pato is fundamental and evident in various aspects. During colonization, the Spaniards introduced rice cooking techniques in America, especially inspired by classic preparations like the Valencian paella. This influence made rice the main base of the dish, cooked in broth and accompanied by meat — a very European style that Peruvians adopted and adapted to local ingredients.

One of the distinguishing ingredients in arroz con pato is cilantro, an herb introduced by the Spaniards and widely used in Peruvian cuisine. Although cilantro has its roots in the Moorish tradition of southern Spain, it was enthusiastically adopted in Peru, providing the green color and particular flavor characteristic of this dish. Spices like cumin, pepper, and garlic also arrived with colonization and integrated perfectly into local gastronomy.

Duck, which already existed in America before Europeans arrived, began to be prepared using European culinary techniques like braising or searing before cooking, enriching its flavor and texture.

In some versions of arroz con pato, dark beer or chicha de jora is used to cook the duck or to flavor the rice. While chicha is a traditional indigenous product, cooking meats with fermented liquids is a European technique, very common in Spanish stews that use wine or beer. Also, the “dry rice” technique seen in this dish is a direct inheritance of the Spanish preference for less soupy rice dishes, a technique also present in other emblematic Peruvian dishes like arroz con pollo.

Although arroz con pato has a distinctly Peruvian identity, using native ingredients such as yellow chili and creole duck, its structure and preparation method clearly reflect the Hispanic culinary heritage, especially from Andalusia and Valencia.

Additionally, ingredients brought by migrants such as lime, onion, rice, and spinach enriched and fused the recipe. Asian immigrants contributed innovative culinary techniques, such as finely cutting ingredients, which refined the preparation of this traditional dish.

It is estimated that by the time of Peru’s independence in 1821, arroz con pato was already known, although its current form — with the spices and cooking techniques that make it so special — developed later, consolidating in the northern part of the country as a regional culinary emblem.

Arroz con pato today

Today, Lambayeque is a tourist destination attracting national and international visitors not only for its beaches and archaeological sites but also for its outstanding gastronomy. Arroz con pato is a dish that cannot be missing from any local menu, and its consumption goes beyond special celebrations, being an everyday dish that reflects the cultural fusion characterizing Peruvian cuisine.

This dish also preserves its unique flavor thanks to the use of native and traditional ingredients such as dark beer and chicha de jora, which add depth and authenticity to the stew. The combination of ancestral techniques and European contributions makes arroz con pato a culinary experience that represents the living history of Peru and the cultural wealth of its people.

 
RECIPE (Chef Gastón Acurio)

Ingredients

1 duck cut into 8 pieces
Salt to taste
Vegetable oil
1 finely chopped red onion
1 tablespoon minced garlic
½ cup blended yellow chili (ají amarillo)
1 cup loche with skin
1 red bell pepper cut into cubes
1 bunch of cilantro blended with a little water
1 bottle of dark beer
1 cup fresh peas
½ cup loche cut into small cubes
½ cup yellow chili cut into strips
4 cups raw long-grain rice
4 cups water

Preparation

Season the duck pieces with salt and brown them in a pot with a few drops of oil. Remove once browned.
In the same pot, use the fat released by the duck to make a sauté with the chopped red onion. Cook for 5 minutes and add the minced garlic, blended yellow chili, and grated loche. Cook for 15 minutes.
Add the red bell pepper and blended cilantro, then bring to a boil and add the bottle of dark beer. Let it boil again.
Return the duck pieces to the pot and cover with 4 cups of water. Cook the breasts for 15 minutes and remove them, then cook the legs for 10 more minutes and remove.
Add the peas, diced loche, and yellow chili strips to the resulting broth. Taste and adjust salt, then add the raw rice. Boil on high heat, then lower the heat to minimum and let dry for 12 to 15 minutes.
Return the duck pieces, turn off the heat, and let rest for a couple of minutes with the pot covered. Finally, fluff with a fork and serve.
 
SOURCES

INFOBAE