Makes 4 servings
Ingredients
1/4 cup fresh lemon juice 1/2 teaspoon ground cumin
1-1/4 teaspoon salt, divided
1/4 teaspoon freshly ground
black pepper, divided
1/4 teaspoon cayenne pepper, divided
1 (4-to-5 pound) domestic duck, cut into serving pieces
1/4 cup of olive oil
2 (12-ounce) bottles of Abita Amber
1 cup (Abita Bock or Abita Golden)
2 cups long-grain rice, uncooked
1 cup finely chopped fresh cilantro1 cup frozen small green peas, thawed in hop tap water and drained
Directions
Combine the lemon juice, cumin, ½ teaspoon of the salt, and a pinch of the black and cayenne peppers in a small bowl; whisk to blend. Rub the duck pieces evenly with the mixture and put them in a large plastic resalable bag. Refrigerate for 6 hours. Remove from the refridgerator1 hour before cooking to allow the duck to come to room temperature.
Heat the oil in a large, heavy pot or Dutch oven over medium heat. Add the duck and brown evenly on all sides. Drain off and discard all but 2 tablespoons of the fat from the pot. Add the beers and bring to a boil over high heat, scraping the bottom of the pot to loosen any browned bits. Reduce heat to low, cover and simmer until the duck is fork-tender, 45 minutes to 1 hour.
Transfer the duck to a platter and keep warm.
Pour off the cooking liquid, strain it, then measure about 3-1/2 cups strained liquid. Discard any excess liquid. Return the 3-1/2 cups strained liquid to the pot and bring to a gentle boil over medium-high heat. Add the rice and return to a gentle boil. Reduce the heat to low, cover the pot and simmer until the rice is tender and the liquid has been absorbed, about 20 minutes. Do not stir the rice while it is cooking.
When the rice is done, stir in the cilantro, peas and the remaining salt, black pepper and cayenne. Arrange the duck over the rice; cover and heat over low heat for about 5 minutes. Serve warm.
