Arroz Con Pato Beer Braised Peruvian Duck With Rice Recipes

Steps:

• 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.