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ABITA BRAISED DUCK, with cilantro rice

January 14, 2010
INGREDIENTS

1/4 cup fresh lemon juice
1/2 teaspoon ground cumin
1-1/4 teaspoons 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 olive oil
2 (12-ounce) bottles Abita Amber
1 cup Abita Bock or Abita Golden
2 cups long-grain rice, uncooked
1 cup finely chopped fresh cilantro
1 cup frozen small green peas,thawed in hot tap water and drained

DIRECTIONS

Combine the lemon juice, cumin, 1/2 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 resealable bag. Refrigerate for 6 hours. Remove from the refrigerator 1 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 forktender, 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 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.

From: Marcelle Bienvenu • St. Martinville, Louisiana