Arroz con Pato (Peruvian Beer-Braised Duck)

Step 1: In a small bowl, combine lemon juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2: Prick the skin of the duck all over with a fork or small knife.

Step 3: Rub lemon mixture over all sides of duck.

Step 4: Place on a plate, cover with foil, and refrigerate for 3-6 hours.

Step 5: Heat the oil in a heavy pot or Dutch oven over medium-high heat.

Step 6: Add duck(in batches if necessary) and brown well on all sides.

Step 7: Remove duck and set aside.

Step 8: Drain all but 2 tablespoons of fat.

Step 9: Add onion and pepper and cook, stirring, until the onion is translucent, about 4-5 minutes.

Step 10: Add the garlic and cook for another minute.

Step 11: Add beer and return duck to pot.

Step 12: Bring to a boil over high heat, stirring and scraping bottom of pan.

Step 13: Reduce heat to low, cover and simmer 30-45 minutes, or until the duck is tender.

Step 14: Remove duck and keep warm.

Step 15: Strain liquid. Reserve 3 1/2 cups, and discard the remainder.

Step 16: Return liquid to pot and bring to a boil over high heat.

Step 17: Add rice and return to a boil.

Step 18: Reduce heat to low, cover, and simmer 20 minutes, or until all liquid is absorbed.

Step 19: Stir in cilantro, peas, and remaining salt and pepper.

Step 20: Arrange duck on top of rice, cover, and return to low heat just until heated through.