Serves 4

4 duck legs
1/2 cup vegetable oil
2 garlic cloves, crushed
1 large onion, chopped
3 tbsp aji amarillo paste / hot yellow chili pepper paste
1 cup fresh cilantro, blended in very little water
1/2 cup of Pisco
4 cups broth or water
1 cup beer
1/2 cup green peas
1/2 cup carrots, diced
2 sweet peppers (red, yellow or orange) julienne
3 cups long grain rice
Salt and Pepper

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. In the same oil saute garlic, onion, aji amarillo paste and cilantro cook for 2 minutes stirring. Pour Pisco, beer and stock (or water)

Return the duck to pan and cook over medium heat for 35 minutes until duck is tender. Remove duck from pan and set on the side keeping it warm. Add the peas, carrots, one sweet pepper and rice to the pan, season with salt and pepper, stir well and cook for 10 minutes over high heat until boiling. Reduce the heat, partially cover and simmer about 15 to 20 minutes or until rice is tender. Serve rice with duck and decorate with sweet peppers.