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What You Need:
(To Serve: 4)
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A 4- to 5-pound duck, cut into 6 to 8 serving pieces and trimmed of all fat
¼ cup fresh lemon juice
½ teaspoon ground cumin seeds
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup olive oil
2 twelve-ounce bottles light beer
1 cup bock beer (if not available, use 1 cup additional light beer)
2 cups raw long-grain rice
1 cup finely chopped fresh coriander
1 cup cooked fresh green peas or thoroughly defrosted frozen peas
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Translate this recipe:
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| How To Cook: |
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1. In a small bowl combine the lemon juice, cumin seeds, ½ 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.
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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.
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3. 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.
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4. 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.
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5. Pour off the cooking liquid from the casserole, strain, measure and reo turn 3½ cups of it, and discard the rest. Bring to a boil over high heat, then stir in the rice and return to a boil.
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6. 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, ½ teaspoon salt and 1/8 teaspoon pepper.
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7. 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.
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