Ingredients
- 1 Cup Beer
- ½ Cup Pisco
- 4 Cloves Garlic, Minced
- ¼ Cup Ground Coriander
- ½ Cup Red Onion, Diced
- 1/2 Yellow Pepper, Diced
- 1/2 Red Pepper, Diced
- ¼ Cup Peas
- ¼ Cup Carrots, Diced
- 1.5 Cups Cooked Rice
Direction
- Score duck breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Season with salt & pepper.
- Place duck skin side down in sauté pan, cover and cook for 10 minutes on medium low heat to render fat. Take the duck breast out of the pan.
- In the same pan, add in the onion, garlic, and coriander and fry in the duck fat for 3 min.
- Pour the pisco and beer over the mixture and add the duck back in. Cook low and slow for 15 min. Remove duck and let rest.
- Add peas, red pepper, yellow pepper, carrots and the rice. Cook for 10 min.
- Slice duck breast and serve on top of the rice mix.