Season duck with salt and pepper. Brown in oil and remove from pan. In the same oil brown the garlic, onion and tomatoe and then add coriander and hot pepper. Cook for 2 minutes. Return duck to pan and add water and beer. Cook over moderate heat until duck is almost tender. Add peas and rice. Season and cook for 10 minutes over high heat. Reduce heat and simmer about 15 minutes or so until rice is dry. Five minutes before removing from heat add 1/4 cup oil and stir lightly. Chicken may be substituted for duck.

From:   Andrew Healy
Posted By:   Chile Head Mailing List;CHILE-HEADS DIGEST V3 #01
Post Date:   Fri, 19 Jun 1998