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Pato is used in a variety of savory dishes and stews, especially popular in Latin American cuisine for its rich flavor.

Pato can be roasted, braised, or slow-cooked to enhance its natural flavors and tenderness.

Cooking times can vary, but roasting a whole pato generally takes about 1.5 to 2 hours at 180°C (350°F).

The meat should reach an internal temperature of 74°C (165°F) and the juices should run clear.

Famous dishes include pato en adobo, arroz con pato, and pato a la naranja.

It’s usually best to cook with the skin on to keep the meat moist and for extra flavor.

Pato pairs well with rice, roasted vegetables, potatoes, or light salads.

You can buy it now on the MasGusto! Latino Market App and get it delivered to your home as fast as tomorrow.

Keep pato refrigerated if you plan to cook it within 1-2 days, or freeze it for longer storage.

Marinating pato is recommended to add more flavor and help tenderize the meat.

Fruit-based sauces like orange or plum and savory reductions complement pato very well.

Yes, cooked pato can be frozen in an airtight container for up to 3 months.

Reheat leftover pato covered in a low oven (160°C/325°F) or gently on the stovetop to prevent drying out.

Season simply with salt, pepper, garlic, and herbs, or use marinades with citrus and spices.

Cut into portions and brown the pieces before adding them to your stew for better flavor.

You can buy it at MasGusto! Latino Market, www.masgusto.com.