Ingredients:

• 1 large tender duck (2.8 kg.)
• Salt, pepper.
• ½ teaspoon ground garlic.
• 3 tablespoons ground "panca" hot pepper.
• 4 tablespoons shortening.
• 2 medium-sized finely chopped onions.
• 1 chopped garlic clove.
• 2 peeled tomatoes, seedless.
• 1 ½ cup black beer.
• 1 teaspoon ground oregano.
• 250 gr. fresh peas
• 200 gr. pumpkin
• 6 tablespoons coriander, grounded in fulling machine
• ½ tablespoon basil leaves ground in fulling machine
• 3 cups good quality rice
• 1 ½ cup duck broth
• 1 ½ cup chicha

Preparation:

• Cut the duck and take the skin out. Rub it with salt, pepper, ground garlic and "panca " hot pepper, leaving it marinate for, at least, an hour.
• Fry the serving pieces.
• Meanwhile, prepare the traditional "soaking", made by frying the onions with garlic and tomato, cut in dices. When this seasoning is ready, add black beer. Leave it cook adding oregano, peas and medium-sized pumpkin pieces.
• It is at this time, that we keep the mixture with enough water so that it does not stick, combining it with beer (if necessary).
• Put in the pot, the duck pieces, that had been fried before and wait until it cooks.
• Once the duck is cooked and just before it is ready, add rice, coriander and other herbs, ground in a fulling machine, better if it is wooden, because if you blend them, it will change taste. Add washed, selected and well- strained rice.
• The amount of liquid that we are going to use is quite important (in this case the broth and the chicha), leave it cook until the liquid evaporates, lower the heat to the minimum and wait until it gets ready and with good taste. Serve it hot.