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This is a traditional dish originated in the north of Peru (the city of Chiclayo is very popular due its cuisine, and the rice with duck is typical from there). It’s similar to the rice with chicken, but you’ll find an all new taste in this recipe. Follow it and you’ll get rice with duck for 4 people.

Ingredients:

• 4 pieces of duck
• 1/2 cup of vegetable oil
• 1 cup of chopped onion
• 3 cloves of garlic, chopped
• 3 tablespoons of ground yellow chili/pepper
• 1 cup of ground cilantro
• 1/2 cup of pisco
• 4 cups of duck stock
• 1 cup of dark beer
• 3/4 cup of peas
• 1/2 cup of carrots cut in little cubes
• 2 red bell peppers
• 1 yellow chili/pepper in strips
• 3 cups of rice
• Salt
• Pepper

Preparation:

Season the duck with salt and pepper. Fry in a pot with oil for 7 minutes, more or less, and remove when its browned. Don’t throw away the oil: use it to fry the onion, garlic, ground yellow chili/pepper and cilantro; cook for some minutes. Pour the pisco, stock and beer.

Add again the duck and cook 35 minutes. Remove from the flame and keep back.

Add the peas, carrots, one chopped bell pepper, yellow chili/pepper in strips and rice. When it starts to boil, fall the heat and cook on a low flame for 15 to 20 minutes.

Serve the rice with the duck pieces and use the other bell pepper in strips to decorate.

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