Peru - Peruvian Duck with Rice

[Olga Drozd]

Peruvian Duck with Rice / Arroz con Pato:

This is a very rich dish, brightly coloured with Spanish onions, tomatoes and fresh herbs.  Pumpkin could also be used for this recipe.  Kabocha squash has a thick skin and lots of seeds, which need to be removed before the flesh is cubed.

4 boned duck breasts
1 Spanish onion, chopped
2 garlic cloves, crushed
2 tsp. grated fresh root ginger (10 mL)
4 tomatoes (poeeled, if liked), chopped
8 oz. Kabocha or onion squash, cut into 1/2 inch cubes (225 g)
1 1/2 cups long grain rice (275 g/8oz.)
3 cups chicken stock (750 mL/1 1/4 pints)
1 Tablespoon finely chopped fresh coriander
1 Tablespoon finely chopped fresh mint
Salt and freshly ground black pepper

Heat a heavy based frying pan or flameproof casserole.  Using a sharp knife, score the fatty side of the duck breasts in a criss-cross pattern, rub the fat with a little salt, then dry-fry the duck, skin side down, for 6 to 8 minutes to render some of the fat.

Pour all but 1 Tablespoon of the fat into a jar or cup, then fry the breasts, meat side down, in the fat remaining in the pan for 3 to 4 minutes until brown all over.  Transfer to a board, slice thickly and set aside in a shallow dish.

De-glaze the pan with a little water and pour this liquid over the duck.

Fry the onion and garlic in the same pan for 4 to 5 minutes until the onion is fairly soft, adding a little extra duck fat if necessary.  Stir in the ginger, cook for 1 to 2 minutes more, then add the tomatoes and cook, stirring, for another 2 minutes.

Add the squash, stir fry for a few minutes, then cover and allow to steam for about 4 minutes.

Stir in the rice and cook, stirring, until the rice is coated in the tomato and onion mixture.  Pour in the stock, return the slices of duck to the pan and season with salt and pepper.

Bring to the boil, then lower the heat, cover and simmer gently for 30 to 35 minutes untlil the rice is tender.  Stir in the coriander and mint and serve.  Serves 4 to 6.

Variation:  In Peru, these kinds of all in one dishes are based around whatever meat is available in the shops, or, in the case of vegetables, what is growing in the garden.  Chicken or rabbit can be used instead of duck, and courgettes and carrots would work well when squash is out of season.