How to make
Clean, wash and dry the meat well. Salt it lightly and rub it with cumin and black pepper. Seal over medium to high heat, until it aquires a golden brown color on all sides and take it out, by wrapping it in foil.
Remove part of the separated fat and if it is burnt - remove all of it and pour oil or olive oil, about 6 tbsp (90 ml). In it, fry the peppers, cut into strips, and when they aquire a pleasant color, remove them and set them aside.
Put the finely chopped onion in the same fat. Once it has softened well, pour the tomato puree, paprika, garlic and coriander - ground, and cook for 3 minutes, by pouring a little water in case it sticks to the bottom of the pan and is in danger of burning.
Add the meat, cut into pieces (in case you used duck legs - boneless) and pour the beer and lemon juice. As soon as the alcohol evaporates and the meat absorbs its aroma, pour about 6-8 cups of water or as much liquid as the rice you have chosen calls for - each type requires a different amount of liquid, which is usually indicated on the package. Crush the broth cube, add salt and season with turmeric.
When the liquid boils, pour the rice, which has been previously washed from the starch and boil for about 18-20 minutes on moderate heat or until it absorbs almost all the liquid. Add the fried peppers and more of the spices according to your taste, if desired and boil for another 2-3 minutes, by stirring to prevent burning on the bottom.
Cover the pot with a lid and leave the dish for 5 minutes before serving it.
This rice with duck is a traditional dish from Peruvian cuisine. Extremely tasty and aromatic.
Enjoy your meal!
