Level: Scoolinary Team

Hi Kevin!
Thank you for sharing this arroz con pato so full of life and flavor. That crispy skin on the confit is absolutely stunning golden and perfect, it speaks for itself! The plating is very thoughtful: the flower adds a delicate touch, and the salad brings freshness and color. The natural lighting in the photo highlights the tones of the rice and duck skin beautifully. You might want to try a slightly lower angle next time to give the whole plate more prominence.

And let me tell you something personal… your dish truly moved me. I grew up with northern Peruvian food my parents and grandparents are from Chiclayo. Your version took me straight back to my grandmother’s kitchen. In Chiclayo, we often serve this dish in special pots called ollas chiclayanas, designed specifically for recipes like this. If you ever visit Peru, you must stop by Fiesta, Chef Moisés Solís’ restaurant (https://www.restaurantfiestagourmet.com/index.php) it preserves the true soul of northern Peruvian cuisine.

Now tell me, what inspired you to give this dish a French twist? Have you ever tried making it with chicha de jora too? Truly, thank you for such a heartfelt tribute to the food of my country. It’s beautiful to see how you cook with so much love, respect, and care.✨

Level: Stagier

Impresionante, se ve rico, rico