Arroz Con Pato (beer-braised Peruvian Duck With Rice)

Total Time: 1 hr 29 mins Preparation Time: 10 mins Cook Time: 1 hr 19 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.