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Peruvian Duck with Rice The Rice Book (new edition) by Sri Owen is published by Bloomsbury Publishing 28th September (Hardback, £30). Photography by Yuki Sugiura.
January 2024
Reading time 2 Minutes

I have several interesting Peruvian recipes, given to me by a friend who used to live in Peru and who has also translated them for me

I took to this one at once because I love duck and I also love green chillies, of which the original recipe calls for no fewer than 15 - as many as my grandmother used to put in her West Sumatran green duck stew. There are differences, however, the main one being that my grandmother would not have dreamt of putting beer into her food, nor would she have cooked the rice together with the duck. For my version of this recipe, I have reduced the quantities of chilli and lager, and used only the breast meat, rather than the entire bird. I like to serve this with some vegetables on the side.
  • 1 tbsp olive oil
  • 4 duck breast fillets
  • 2 large onions, chopped
  • 8 garlic cloves, chopped
  • 4 large green chillies, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 1 tsp ground cumin
  • 2 tbsp chopped coriander
  • 425ml chicken stock
  • 400g basmati rice, rinsed and drained
  • 300ml lager
  • 115g peas (fresh or frozen)
  • 1 red pepper, deseeded and cut into triangles or diamonds
  • Salt

Heat the oil in a frying pan and put in the duck breast fillets, skin side down. Leave them to brown for three minutes, then turn over and leave to brown on the other side for three minutes. Lift them out on to a chopping board, then cut each fillet diagonally into four pieces and put into a casserole with a lid.

In the same frying pan, stir-fry the onions, garlic, chillies and green pepper for two minutes, then add the lot to the casserole, along with the cumin, coriander and stock. Season with salt, cover with the lid and simmer for 15 minutes. Now stir in the rice and lager, then taste and adjust the seasoning. Put the lid back on tightly, turn down the heat and simmer gently for 20 minutes.

Take the casserole off the heat and uncover just long enough to add the peas and red pepper. Cover again and leave to rest for five to six minutes.

Bring the casserole to the table and serve immediately.

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