Prep 10 mins
Cook 1 hr 19 mins
This is an adaptation of recipes from two sources, Whats4Eats.com and Time/Life Foods of the World. Fresh peas may be substitutes for frozen. This dish requires some advance preparation. Prep time does not include marinating time.
- 1⁄4 cup fresh lemon juice
- 1⁄2 teaspoon ground cumin
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1 duck, cut into serving pieces and trimmed of all fat (about 4 pounds)
- 1⁄4 cup olive oil
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 3 garlic cloves, minced
- 2 (12 ounce) bottles lager beer
- 1 cup bock beer
- 1 cup finely chopped cilantro
- 2 cups uncooked rice
- 1 cup frozen peas, defrosted
- In a small bowl, combine lemon juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Prick the skin of the duck all over with a fork or small knife.
- Rub lemon mixture over all sides of duck.
- Place on a plate, cover with foil, and refrigerate for 3-6 hours.
- Heat the oil in a heavy pot or Dutch oven over medium-high heat.
- Add duck(in batches if necessary) and brown well on all sides.
- Remove duck and set aside.
- Drain all but 2 tablespoons of fat.
- Add onion and pepper and cook, stirring, until the onion is translucent, about 4-5 minutes.
- Add the garlic and cook for another minute.
- Add beer and return duck to pot.
- Bring to a boil over high heat, stirring and scraping bottom of pan.
- Reduce heat to low, cover and simmer 30-45 minutes, or until the duck is tender.
- Remove duck and keep warm.
- Strain liquid. Reserve 3 1/2 cups, and discard the remainder.
- Return liquid to pot and bring to a boil over high heat.
- Add rice and return to a boil.
- Reduce heat to low, cover, and simmer 20 minutes, or until all liquid is absorbed.
- Stir in cilantro, peas, and remaining salt and pepper.
- Arrange duck on top of rice, cover, and return to low heat just until heated through.