Aguadito de Pato

Aguadito is a soup that can be served as a meal. The soup is full of the vibrant flavors that are making Peruvian cuisine so popular today. Because the soup is served and has a little spice it is perfect to warm you up on a cold day.


  • Servings 6-8
  • Prep and cook time 1.5 hours


  • 1 tender duck
  • ½ cup of vegetable oil
  • 2 garlic cloves (prepare by crushing)
  • 1 medium size onion (prepare by chopping)
  • ¾ cup of coriander leaves. Mix the leaves with a ¼ cup of water
  • ¾ cup of pees
  • 6-7 cups of chicken broth
  • 5-7 celery stalks
  • 1 cup of rice
  • ½ cup of black beer
  • Aji amarillo fresco or fresh yellow aji (prepare by grounding)
  • 1 red pepper (prepare by cutting into strips)
  • 1 small sized leek
  • Salt
  • Pepper
  • Cumin


  • Clean the duck and cut it into pieces
  • Make the broth by boiling 10 cups of water , 2 tablespoons of salt, the ducks head, legs, spine, the leek and the celery stalks cut into large pieces.
  • Season the duck to liking and fry it in hot oil until its golden and tender (at this point it doesn’t have to cook all the way through.)
  • Remove the duck from the pan and in the same pan sauté the garlic, chopped onions and aji. Add salt and pepper to taste.
  • Transfer all the sautéed ingredients in to a large pan and add broth, black beer along with the duck pieces.
  • Lastly add the peas and the sliced red pepper. Cook everything for 8-10 minutes
  • 15 minutes prior to serving the stew you will want to bring the contents to a boil again. Mix in the rice very well using a wooden spoon. Lower the heat once the rice is stirred well.
  • A few minutes before the rice is finished cooking add the yellow potatoes.
  • If the stew becomes to thick just add some water.