Serves 4

4 duck legs
Salt and pepper
1/2 cup vegetable oil
2 garlic cloves, crushed
1 large onion, chopped
1 large tomato, chopped
2 tablespoon chopped cilantro
1 fresh chili pepper, thinly sliced
5 cups water
3/4 cup beer
5 ounces frozen green peas
2 cups long grain rice

Season duck with salt and pepper. Set aside. Heat the oil in a large saucepan, add the duck and brown on all sides. Remove the duck from the pan with a slotted spoon and set aside. Reheat the oil then add the garlic, onion and tomato and fry until browned. Add the cilantro and chilies and cook for 2 minutes stirring.

Return the duck to pan and add the water and beer and cook over medium heat for 30 minutes until duck is almost tender. Add the peas and rice to the pan, season with salt and pepper, stir well and cook for 10 minutes over high heat. Reduce the heat, partially cover and simmer about 15 minutes or until rice is tender.