Ingredients:
4 cups of rice
½ cup of butter
4 onions, diced
2 teaspoons of ground garlic
1 cup of chopped or ground coriander
1/3 cup of yellow chili, cut into strips
2 tablespoons of ground panca pepper
1 glass of pisco
4 cups of chicha de JORA or black beer
2 peppers cut lengthwise
salt, cumin and pepper to taste
Macerate the duck pieces with the pisco, ground garlic. Salt, pepper and cumin for at least 2 hours.
Heat the butter and fry the prey, remove them and in this fat, brown the garlic, onions, coriander and season with salt, pepper, cumin, ground chili pepper, the yellow peppers cut lengthwise; Boil for 8 minutes and add the pieces and seasoning from the macerate. Boil until the bird is tender.