Market Stall · Duck & Rice
Arroz con Pato a la Chiclayana
📷 Closely related photo — Photo: Miguel Alan Córdova Silva / Wikimedia Commons · CC BY-SA 4.0
The rice gets its deep green color from ground cilantro and a local dark beer, chicha de jora, cooked directly into the grains rather than added as a garnish.
Duck pieces are browned and simmered in a cilantro-and-beer broth, then the rice is cooked in that same liquid until it turns green and fragrant. Chiclayo's market cocinas serve it in heaping platefuls.
Why it's made this way: Lambayeque's cuisine, centered on Chiclayo, is nationally regarded as Peru's duck-and-rice capital, with a beer-based cooking method not used elsewhere.
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Part of World of Street Food — 690 dishes from 118 countries.
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