2.5 - 3 kg (5 - 6 lb) duck, cut into 6 servings and trimmed of fat
50 ml (2 fl oz) lemon juice
2.5 g (1/2 tsp) 'ground cumin
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
50 ml (2 fl oz) olive oil
900 ml (1 1/2 pt) lager
450 g (1 lb) rice
150 g (6 oz) cooked peas
75 g (3 oz) finely chopped fresh coriander leaves
50 ml (2 fl oz) lemon juice
2.5 g (1/2 tsp) 'ground cumin
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) black pepper
50 ml (2 fl oz) olive oil
900 ml (1 1/2 pt) lager
450 g (1 lb) rice
150 g (6 oz) cooked peas
75 g (3 oz) finely chopped fresh coriander leaves
method
1. Brush the duck with a mixture of the lemon juice, cumin, salt and pepper.
2. Put on a plate, cover and refrigerate for 4 - 5 hours.
3. In a large flameproof casserole, heat the olive oil over a medium heat.
4. Add the duck pieces and brown them on all sides. Pour off all but 15 ml (1 tbsp) of the fat.
5. Add the lager to the casserole and bring to a boil. Cover and reduce the heat to low. Simmer for 50 minutes.
6. Remove the duck pieces from the casserole. Set them aside and keep warm.
7. Remove 700 ml (1 2/5 pt) of the liquid from the casserole and bring it to a boil in a medium-sized saucepan over a high heat.
8. Add the rice, stir, bring to a boil again and cover tightly. Reduce the heat to low and simmer for 18 minutes.
9. Stir the peas and coriander leaves into the rice. Cover, remove from the heat and allow to stand for 1 minute.
10. Arrange the duck pieces on a bed of rice and serve.
2. Put on a plate, cover and refrigerate for 4 - 5 hours.
3. In a large flameproof casserole, heat the olive oil over a medium heat.
4. Add the duck pieces and brown them on all sides. Pour off all but 15 ml (1 tbsp) of the fat.
5. Add the lager to the casserole and bring to a boil. Cover and reduce the heat to low. Simmer for 50 minutes.
6. Remove the duck pieces from the casserole. Set them aside and keep warm.
7. Remove 700 ml (1 2/5 pt) of the liquid from the casserole and bring it to a boil in a medium-sized saucepan over a high heat.
8. Add the rice, stir, bring to a boil again and cover tightly. Reduce the heat to low and simmer for 18 minutes.
9. Stir the peas and coriander leaves into the rice. Cover, remove from the heat and allow to stand for 1 minute.
10. Arrange the duck pieces on a bed of rice and serve.
serving amount
serves 6
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