Arroz Con Pato (Beer-Braised Peruvian Duck With Rice)

By Chocolatl on May 01, 2011

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Ingredients

    1. 1/4 cup fresh lemon juice
    2. 1/2 teaspoon ground cumin
    3. 1 teaspoon salt
    4. 1/4 teaspoon fresh ground black pepper
    5. 1 duck, cut into serving pieces and trimmed of all fat ( about 4 pounds)
    6. 1/4 cup olive oil
    7. 1 onion, finely chopped
    8. 1 bell pepper, finely chopped
    9. 3 garlic cloves, minced
    10. 2 (12 ounce) bottles lager beer
    11. 1 cup bock beer
    12. 1 cup finely chopped cilantro
    13. 2 cups uncooked rice
    14. 1 cup frozen peas, defrosted

Directions

  1. In a small bowl, combine lemon juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  2. Prick the skin of the duck all over with a fork or small knife.
  3. Rub lemon mixture over all sides of duck.
  4. Place on a plate, cover with foil, and refrigerate for 3-6 hours.
  5. Heat the oil in a heavy pot or Dutch oven over medium-high heat.
  6. Add duck(in batches if necessary) and brown well on all sides.
  7. Remove duck and set aside.
  8. Drain all but 2 tablespoons of fat.
  9. Add onion and pepper and cook, stirring, until the onion is translucent, about 4-5 minutes.
  10. Add the garlic and cook for another minute.
  11. Add beer and return duck to pot.
  12. Bring to a boil over high heat, stirring and scraping bottom of pan.
  13. Reduce heat to low, cover and simmer 30-45 minutes, or until the duck is tender.
  14. Remove duck and keep warm.
  15. Strain liquid. Reserve 3 1/2 cups, and discard the remainder.
  16. Return liquid to pot and bring to a boil over high heat.
  17. Add rice and return to a boil.
  18. Reduce heat to low, cover, and simmer 20 minutes, or until all liquid is absorbed.
  19. Stir in cilantro, peas, and remaining salt and pepper.
  20. Arrange duck on top of rice, cover, and return to low heat just until heated through.
 
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