Duckling with Rice (Arroz con Pato)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4-1/2 to 5-pound duckling, cut into 6 serving pieces vegetable oil 1 large onion, finely chopped
3 fresh hot red or green peppers, seeded, coarsely chopped, and pureed in a blender or food processor 6 large cloves garlic, crushed GARNISH: Sliced tomatoes and fresh hot peppers, seeded and cut into flower shapes
2 tablespoons fresh coriander (cilantro), chopped 1 teaspoon ground cumin salt, freshly ground pepper
4 cups chicken stock, about 2 cups long-grain rice 2 cups dark beer
1/2 cup cooked green peas



1 Prick the skin of the duckling all over with the tines of a fork. Film the bottom of a heavy skillet with a small amount of oil and saute the duckling pieces-about 10 to 15 minutes-until they are lightly browned all voer in their own fat, which will run out during the cooking. Transfer the duckling pieces to a heavy casserole. Pour off all but 3 tablespoons of fat from the skillet in which the duckling was browned, and in the remaining fat saute the onion, peppers, and garlic until the onion is golden. Add the vegetables to the casserole with the coriander, cumin, salt and pepper to taste, and the chicken stock, which should just cover the duckling pieces. Add a little more if necessary. Cover and simmer over low heat until the duckling is almost done, about 45 minutes. Drain off the stock and measure it. Add the rice to the casserole with 2 cups of the stock and the dark beer. Cover, bring to a boil, reduce the heat to low, and cook until the rice is tender and quite dry. Fold in the peas. Serve hot a large platter garnished with tomato slices and fresh hot peppers.

Back