Arroz con Duck is the pinnacle dish of northern Peruvian cuisine, a real source of pride. This version, faithful to the Chiclayo tradition, features vibrant, moist green rice cooked in a powerful blend of “Base Norteña” (with cilantro, loche and chicha de jora) and a hearty broth made with duck bones.
The dish is served crowned with two meat presentations: a candied duck leg, with crispy skin and meat so tender that it melts; and a duck breast sealed to perfection, juicy and ready. Everything is accompanied with a fresh and sour Creole sauce to cut through the richness of the dish, and is adorned with elements that highlight its origin, such as pieces of loche and roasted yellow chili pepper.
