Arroz con Pato

Ingredients12

• duck, cut into pieces1.2 kg
• long-grain rice400 g
• fresh cilantro80 g
• lager beer250 ml
• ají amarillo paste2 tbsp
• red onion1
• garlic4 cloves
• green peas150 g
• ground cumin1 tsp
• vegetable oil3 tbsp
• salt2 tsp
• black pepper1/2 tsp

Method

1. Season the duck with salt, pepper, and cumin.
2. Heat the oil in a wide pot and brown the duck on all sides, then set it aside.
3. Sauté the chopped onion and garlic until soft, then stir in the ají amarillo paste.
4. Blend the cilantro with the beer and a splash of water until smooth, then pour it into the pot.
5. Return the duck, cover, and simmer until nearly tender, about 45 minutes.
6. Add the rinsed rice and peas, stir once, and cook covered over low heat until the rice is done and the liquid is absorbed.
7. Rest off the heat for 10 minutes, then fluff and serve the duck on the green rice.