A distinctive dish from Peru, Quetchuan (ket-chu-an) Duck makes an exotically different meal. It needs no accompaniment other than some well-chilled lager.
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon caraway seeds juice of 1 lemon 1×6 lb. duck, cut into 8 serving pieces
2 tablespoons olive oil
1 pint light ale or beer
12 oz. long-grain rice, washed, soaked in cold water for
30 minutes and drained
2 oz. canned sweetcorn, drained
2 oz. cooked peas
3 tablespoons chopped fresh coriander leaves
In a small mixing bowl, combine
½ teaspoon of salt,
½ teaspoon pepper, the caraway seeds and lemon juice. With a pastry brush, brush the duck pieces with the mixture and set aside for
2 hours at room temperature.
In a large flameproof casserole, heat the oil over moderately high heat. When the oil is hot add the duck pieces, a few at a time, and cook, turning them frequently with tongs, for 8 to 10 minutes or until they are evenly browned. Using the tongs, transfer the pieces to kitchen paper towels to drain. Brown the remaining duck pieces in the same way.
Remove the casserole from the heat and drain off most of the cooking liquid. Return the duck pieces to the pan, add the ale or beer and return the casserole to moderate heat. Bring the liquid to the boil, stirring occasionally. Reduce the heat to low, cover the casserole and simmer for 1 hour, or until the duck pieces are tender. With the tongs or a slotted spoon, transfer the duck pieces to a plate and keep warm.
Add the rice to the liquid remaining in the casserole and bring to the boil over high heat. Reduce the heat to low and simmer, covered, for 20 minutes or until all the liquid has been absorbed and the rice is tender. Stir in the sweetcorn, peas, coriander leaves and the remaining salt and pepper.
Remove the casserole from the heat. Spoon the rice on to a warmed serving plate and arrange the duck pieces on top. Serve immediately.
Tender pieces of duck, Quetchuan Duck is served with a vegetable rice.