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Arroz Con Pato (Braised Duck with Coriander Rice)
1/4 c Fresh lemon juice
1/2 ts Cumin seeds; ground
1 ts Salt
1/4 ts Black pepper; freshly ground
1 Duck (4 to 5 pound); cut into 6 to 8 serving pieces and trimmed of all fat
1/4 c Olive oil
24 oz Light (color) beer
1 c Bock beer; in not available use 1 additional cup of light beer
2 c Long grain rice; raw
1 c Fresh coriander; finely chopped
1 c Cooked fresh green peas; or thoroughly defrosted frozen peas
In a small bowl combine the lemon juice, cumin seeds, 1/2 teaspoon salt and 1/8 teaspoon pepper. With your fingers brush the pieces of duck on all sides with the mixture. Place the duck on a plate, cover with foil, and let it rest at room temperature for 3 hours, or refrigerated for 6 hours.
in a heavy 4 to 5 quart flameproof casserole or saucepan, heat the oil over high heat until a light haze forms above it. Add the duck and brown it well on all sides, turning it frequently. Drain off and discard all but 2 tablespoons of fat from the casserole. Add the beer, bring to a boil over high heat, meanwhile scraping into it any brown bits from the bottom and sides of the pan. Reduce the heat to low, cover the casserole and cook the duck for 45 minutes, or until a leg shows no resistance when pierced with the tip of a knife. Transfer the duck to a heated plate and cover it with foil to keep it warm.
Pour off the cooking liquid from the casserole, strain, measure and return 3 1/2 cups of it, and discard the rest. Bring to a boil over high heat, then stir in the rice and return to a boil. Reduce the heat to low, cover the casserole and simmer undisturbed for 20 minutes, or until the rice has absorbed all the cooking liquid. Stir in the coriander, peas, 1/2 teaspoon of salt and 1/8 teaspoon of pepper. Arrange the duck on the rice; cover the casserole and return it to low heat for a few minutes to heat the duck through. Serve from the casserole, or mound the rice and peas in the center of a serving platter and arrange the pieces of duck on top.
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