Ingredients
Scale
- 2.2 kg duck, cut into 8 bone-in pieces
- 12 g salt (2 teaspoons), divided
- 4 g ground black pepper (1 ½ teaspoons)
- 5 g ground cumin (1 ½ teaspoons)
- 30 g garlic paste (2 tablespoons)
- 60 ml vegetable oil (4 tablespoons)
- 250 g red onion, finely chopped (2 medium onions)
- 60 g ají amarillo paste (4 tablespoons)
- 30 g ají panca paste (2 tablespoons)
- 180 g grated loche squash (1 ½ cups)
- 120 g red bell pepper, diced (1 medium pepper)
- 120 g fresh cilantro, blended with 120 ml water (1 packed cup)
- 500 ml dark beer (2 cups)
- 1.25 liters hot duck stock or chicken stock (5 cups)
- 750 g long-grain rice (4 cups)
- 180 g fresh or frozen peas (1 ½ cups)
- 120 g carrots, cut into small cubes (1 large carrot)
- 50 g fresh ají amarillo, cut into strips (2 medium peppers)
- 15 g fresh cilantro, chopped (¼ cup)
- 1 bay leaf