Peruvian Duck with Rice
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
- 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
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.