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Kevin Godbee ha publicado una actualización
Arroz con Pato con Salsa Criolla
Este arroz de sabor increíble es uno de los platos más famosos de Chiclayo, al norte de Lima. El arroz se cocina con cerveza y caldo de pollo o pato junto con ají amarillo para darle un toque picante. Es delicioso y yo le he dado un toque francés para refinarlo.
Arroz con Pato (Peruvian Duck with Rice) with Salsa Criolla
This incredibly flavored rice is one of the most famous dishes in Chiclayo, north of Lima. The rice is cooked with beer and chicken or duck stock along with aji amarillo for a little spice. It is super delicious and I added some extra refinement to it by giving it a French twist.
Traducido del inglés
Lana Mihajlović, Judy Keegan y4 más6 Comentarios-
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.✨
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Thank you, Sussan. I have added Fiesta to my list.
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Level:
Scoolinary Team
@kevin-godbee That’s great, Kevin! I’m really glad you added it to your list. I’m sure you’re going to love it. Thanks again for sharing such a special dish 😊
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Level:
Executive Chef
Impresionante, se ve rico, rico
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@undefined Thank you!
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Level:
Sous Chef
Love how you honored the roots of the dish while adding your own refined touch. Sounds absolutely delicious!
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