1/4 cup of fresh lime juice
1/2 teaspoon of cumin
1 teaspoon of salt
to taste
1 duck, cut into pieces, 2 kg
1/4 cup of olive oil
2 liters of clear beer
2 cups of uncooked rice
1 cup of freshly chopped coriander
1 cup of drained canned peas
1/4 cup of fresh lime juice
1/2 teaspoon of cumin
1 teaspoon of salt
to taste
1 duck, cut into pieces, 2 kg
1/4 cup of olive oil
2 liters of clear beer
2 cups of uncooked rice
1 cup of freshly chopped coriander
1 cup of drained canned peas
In a small bowl, mix together the lime juice, cumin, 1/2 teaspoon of salt, and to taste
Spread this mixture over the duck pieces
Place these pieces on a plate
Cover with aluminum foil and let it rest for 3 hours at room temperature or 6 hours in the refrigerator
In a large skillet, heat the olive oil over high heat
Add the duck pieces and let them brown on all sides
Drain the fat, leaving only 2 spoons of it
Add the beer and let it boil, scraping the bottom of the pan to release any dark particles
Lower the heat, cover, and cook the duck for 45 minutes or until it is tender
Remove the duck from the pan and place it in a warmed serving dish; cover with aluminum foil to keep it warm
Pour the liquid from the pan
Reserve 3 1/2 cups of the liquid
Let it boil again
Add the rice and let it boil again
Lower the heat and let it cook, undisturbed, for 20 minutes or until the rice has absorbed all the liquid
Add the coriander, peas, 1/2 teaspoon of salt, and to taste
Mix well
Arrange the duck pieces on top
Cover the pan and simmer
Serve in four parts.
