Peruvian coriander rice with duck (Arroz con pato)

1. Rub the duck legs with the salt, pepper, cumin and crushed garlic, then cook skin side down in a heavy pot over low heat for 12-15 minutes, until most of the fat has rendered and the skin is golden; turn and brown the other side. Lift out and keep 2 tablespoons of the rendered fat.

2. Blend the coriander leaves and tender stems with a little water to a smooth, bright green paste.

3. In the duck fat and oil, soften the finely chopped onion for 6 minutes, add the ají amarillo paste, then the coriander paste, and cook for 2-3 minutes, stirring.

4. Pour in the beer and water, return the legs and braise, covered, over low heat for 50-60 minutes, until the meat is tender.

5. Lift out the legs; add the rice, pepper strips and peas to the liquid (there should be about 750 ml; top up with water if needed), salt and cook, covered, for 18-20 minutes. Meanwhile crisp the legs in the oven at 200 °C for 10 minutes.

6. Pile the green rice onto plates, top each with a duck leg and serve with salsa criolla.

Tip: Arroz con pato is the pride of Chiclayo on Peru's northern coast – there, chicha de jora is often used instead of beer.