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

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 29mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement