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Dish · Arequipa
Chupe de camarones
Thick river shrimp soup with potato, egg, milk and cheese. It is called the ambassador of traditional Arequipa cuisine and is served as a main course in the picanterías.
Flavors · Chiclayo
Arroz con pato
Green cilantro rice cooked with chicha de jora or dark beer, with duck marinated in ají, garlic and vinegar. In the 19th century it was known as pato con arroz a la chiclayana.
Traditional dish from Chiclayo, Lambayeque
Also known as: arroz con pato a la chiclayana, pato con arroz a la chiclayana
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Arroz con pato — Chiclayo, Peru
Arroz con pato is a one-pot dish. The duck pieces are marinated in garlic, vinegar, salt, pepper and yellow ají, browned and cooked. The rice is cooked in the same sauté with a cilantro purée, which gives it the green color, and with a little chicha de jora, the fermented corn drink, or dark beer. The dish is served with salsa criolla made with onion and, sometimes, with lettuce.
The official agency Andina reports that, in the 19th century, the dish was known as pato con arroz a la chiclayana, because it is said to have originated in the kitchens of families in the province of Chiclayo. Duck was part of the diet of the Mochica and Chimú peoples, who lived on that coast before the Incas; rice arrived later with the Spaniards, and the two joined in the region’s kitchens.
The dish is one of the symbols of Lambayeque cuisine, celebrated on Lambayeque Gastronomy Day, June 15. According to Andina, it inspired arroz con pollo, the chicken version eaten throughout the country.
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Where it comes from
Chiclayo , Lambayeque
In the 19th century the dish was known as pato con arroz a la chiclayana.
Ingredients
Duck, rice, cilantro, chicha de jora or dark beer, yellow ají, garlic, vinegar, onion; salsa criolla to serve.
How it is eaten
Hot, for lunch, with a piece of duck on top of the green rice and salsa criolla on the side.
When it is eaten
Lunch dish in Chiclayo and across the Lambayeque region.
Your questions
Questions about Arroz con pato
Why is arroz con pato green?
Because of the cilantro purée in which the rice is cooked, together with chicha de jora or dark beer.
Is arroz con pato from Chiclayo?
Yes, tradition links it to the province of Chiclayo, where in the 19th century it was known as pato con arroz a la chiclayana.
What is the difference between arroz con pato and arroz con pollo?
The preparation is similar, but one uses duck and the other uses chicken. According to Andina, arroz con pollo was inspired by arroz con pato.
Flavors of Peru
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Dish · Lima
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Sweet · Lima
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