Rice with duck

Ingredients:

• 1 duck in prey
• 4 cups of rice
• ½ cup butter
• 4 diced onions
• 2 teaspoons minced garlic
• 1 cup of coriander chopped or ground
• 1/3 cup of yellow pepper cut into strips
• 2 tablespoons of ground chili pepper
• 1 glass of pisco
• 4 cups of chicha de JORA or black beer
• 2 bell peppers cut lengthwise
• salt, cumin and pepper to taste

Preparation:

1. Marinate the duck prey with the pisco and ground garlic. Salt, pepper and eat for at least 2 hours.

2. Heat the lard and fry the pieces, remove them and in this fat, brown the garlic, onions, coriander and season with salt, pepper, cumin, ground panca chili pepper, yellow chili peppers cut lengthwise; boil for 8 minutes and add the prey and the marinade dressing. Boil until the bird is tender.

3. Add the water and the chicha de Jora or the black beer when it starts to boil, add the rice. Cover the pot and cook over low heat for approximately 17 minutes.

4. Serve in a bowl with the prey, chili peppers and peppers and salad.