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  Added: Oct 20, 2006  •  Visited (558)  •  Print version Print this recipe (68)  •  eMail recipe eMail recipe (1)  •  Write review  •  Not rated Rate this recipe
Braised Duck With Coriander Rice
(Arroz Can Pato)
What You Need:
  • 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

  • How To Cook:
    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.

    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.

    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.

    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.

    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.

    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.

    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.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Americas » Peru
    Main Ingredient » Meat & Poultry » Duck
    Main Ingredient » Condiments » Beer
    Main Ingredient » Herbs & Spices » Coriander
    Dish » Stew


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