post-title 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
- 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.