Confit duck with green rice (Arroz con pato) from Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails (page 109) by Martin Morales

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Notes about this recipe

  • Eat Your Books

    Begin recipe 1 day ahead. See recipe for variations.

  • catmummery on August 11, 2024

    I used confit duck in fat that was already done, just roasted. The rice was lovely; the dish takes some time to make and next time I would add more chilli as was quite muted but very tasty.

  • Stephenn31 on November 16, 2023

    Was ok but don’t know if I’d make again. I did it with chicken instead of duck but the green rice itself was just ok despite the steps / work to make it

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