Rice with duck a la chiclayana

Ingredients to make rice with duck a la chiclayana:

• 1 kilo of rice
• 1 ½ cup pumpkin
• grated loche
• 1 bundle of coriander
• garlic, peeled and minced
• oil
• pepper
• 1 2kg duck, peeled and cleaned, cut into pieces
• 1 kg green peas, shelled
• ½ cup pumpkin, chopped
• 1 large bottle of stout
• 1 seasoning cube
• salt

How to make chiclayana rice with duck:

1. Heat the oil in a frying pan and brown the duck pieces.
2. Once golden, remove them to a container.
3. Pour the oil where the duck pieces were fried into a pot. Add the garlic, the peas.
4. Blend the cilantro with the black beer and pour it into the pot.
5. Add 4 cups of water, the grated and chopped squash.
6. Season with salt, pepper and seasoning
7. Place the duck dams to finish cooking them.
8. Remove once cooked and reserve them in a container, covering so they do not cool.
9. Add the rice, lower the heat and let it cook.
10. Place the duck prey at the end.
11. Serve.