Arroz con Pato- (Braised Duck with Coriander Rice)

Classic Latin American Recipe

Serves: 4

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 beer)
2 cups Raw Long-Grain Rice
1 cup Fresh Coriander (finely chopped)
1 cup Cooked Fresh Green Peas (or thoroughly defrosted frozen peas)

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.

2. 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.

3. 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.

Other Related Links:
Classic Latin American Recipes

















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