Nuela’s Arroz con Pato isn’t a Peruvian Arroz con Pato. It’s more of a cross between a Peruvian arroz con pato and a Spanish paella. The restaurant, probably the top Pan-Latin restaurant in New York City right now, is often mistaken for a Peruvian one as they base quite a few dishes on Peruvian ones, use lots of Peruvian ingredients, and have a generous selection of Pisco based cocktails. Their Arroz con Pato (the name translates simply to duck with rice) has been their signature dish since opening and was named one of the New York Times’ best dishes of 2010. The dish, served in a giant pan for two, comes with with with foie gras, duck confit, seared duck breast, duck gizzards, a fried duck egg, and of course culantro rice.In Peru, Arroz con Pato is more simple, just culantro rice and a roasted duck breast or leg. It’s definitive preparation comes from the northern coastal city of Chiclayo, where the rice and duck is sometimes cooked in a clay pot.
43 W. 24th St.
Writer and photographer Nicholas Gill is the editor/publisher of New World Review. He lives in Lima, Peru and Brooklyn, New York. His work has appeared in publications such as the New York Times, Los Angeles Times, CondeNast Traveler, National Geographic Traveler, Afar, and Penthouse. Visit his personal website (nicholas-gill.com) for more information.