Arroz Con Pato (Beer-Braised Peruvian Duck With Rice) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is an adaptation of recipes from two sources, 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. Ingredients:
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 |
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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