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					::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::

Peruvian friends tell us that this may be the closest thing to a
national dish of Peru. Similar to the chicken and rice (arroz con
pollo) dishes found in many parts of Latin America, this version gets
its distinctive flavor not only from the duck but from the spices and
dark beer as well.

Arroz con Pato (Peruvian Duckling with Rice)

1 duckling (4 to 5 lbs, 1.8 to 2 Kg), cut into 6 pieces
2 Tbs (30 ml) vegetable oil
1 large onion, finely chopped
2 to 3 fresh hot red or green peppers, finely chopped
6 to 8 cloves garlic, chopped
1/4 cup (60 ml) chopped fresh cilantro
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste
4 cups (1 L) canned or fresh chicken stock
2 cups (500 ml) long-grained rice
2 cups (500 ml) dark beer
1 cup (250 ml) cooked green peas

Prick the skin of the duck all over with a fork. Heat the vegetable
oil in a large skillet over moderate heat and brown the duck pieces on
all sides for 10 to 15 minutes, until lightly browned and some of the
fat has rendered out. Transfer the pieces of duck to a large
casserole. Discard all but 3 tablespoons of the fat from the skillet
and saute the onion, peppers, and garlic until the onion is golden but
not brown. Transfer the onion mixture to the casserole and add the
cilantro, cumin, salt, pepper, and chicken stock. Simmer covered for
45 minutes. Drain off the stock and measure it. Add two cups of the
stock to the casserole, along with the rice and dark beer. Simmer
covered for 15 to 20 minutes, until the rice is cooked and quite dry.
Fold in the cooked peas and serve immediately. Serves 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes


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