fresh lemon juice
fresh ground black pepper
duck, cut into serving pieces and trimmed of all fat
( about 4 pounds)
onion, finely chopped
bell pepper, finely chopped
garlic cloves, minced
2 (12 ounce) bottles
finely chopped cilantro
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.