con Pato- (Braised
Duck with Coriander Rice)
Latin American Recipe
1/4 cup Fresh Lemon Juice
1 1/2 tspn. Ground Cumin Seeds
1 tspn. Salt
1 1/4 tspn. Freshly Ground Black Pepper
1 4 - to 5/lb. Duck (cut into 6 to 8 serving pieces and trimmed
of all fat)
1/4 cup Olive Oil
2 12 oz. Bottles Light Beer
1 cup Bock Beer (if not available, use 1 cup additional light
2 cups Raw Long-Grain Rice
1 cup Fresh Coriander (finely chopped)
1 cup Cooked Fresh Green Peas (or thoroughly defrosted frozen
1. In a small bowl combine the lemon juice, cumin,
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 salt and l/e teaspoon
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.
Latin American Recipes