Yes, rice. Not cauliflower rice, but real rice. Although I consider white rice a relatively safe starch, I don’t eat it very often because it can stuff up my digestion and make me chubby. After 3+ years of not cooking rice, Alvaro asked me to make arroz con pato (literally “duck with rice”) for his birthday.
Yield: 6 servings
- 6 duck marylands
- 175 ml gluten-free beer
- 175 ml plain kombucha or chicha de jora
- 1 teaspoon fat (duck fat recommended)
- 1 medium red onion, chopped
- 2 teaspoons minced garlic
- 1 teaspoon ají amarillo (yellow chilli powder)
- 1/2 teaspoon ground cumin
- 1 bunch coriander
- 25 g pumpkin, grated
- 1/2 litre chicken broth
- 500 g medium-grain white rice
- 75 g pumpkin, diced
- 1 cup peas
- 1 red capsicum
- salt and pepper
- salsa criolla, to serve
- Marinate the marylands in a large ziplock bag with the beer and kombucha overnight.
- Drain the marylands and keep the marinade.
- Heat the fat in a large pot, brown the marylands in batches and set aside.
- The marylands will release a lot of fat (sweet!). If the amount makes you gag, get rid of some. Otherwise, set the temperature to low and add the onion and garlic. Cook for 10 minutes, add the chilli and cumin and cook for another 5 minutes.
- While the aderezo cooks, chop the stalks and leaves of the coriander, and blend with just enough broth to make a paste.
- Add the coriander paste and grated pumpkin to the pot, cook for 10 minutes.
- Add the marylands, marinade and rest of the broth, cover pot and cook for 1 1/5 hours.
- In the meantime, roast the capsicum directly on the open fire of your stove or grill, or in a hot oven (210+ degrees), turning it periodically until the skin is completely black. Carefully remove the skin, stem and seeds and cut the flesh in strips. Reserve.
- When the marylands are cooked, remove from the pot and keep warm.
- Add rice to the pot, cook for 20 minutes.
- Add diced pumpkin, cook for another 10 minutes.
- Cook the peas in boiling water with salt (don’t overcook them, you want them bright green).
- Season rice with salt and pepper, serve topped with peas and capsicum, with duck and salsa criolla on the side.