Black beer,duck and rice soup

Directions

1. Clean the duck and cut it into pieces

2. Make the broth by boiling 10 cups of water , 2 tablespoons of salt, the ducks head, legs, spine, the leek and the celery stalks cut into large pieces.

3. Season the duck to liking and fry it in hot oil until its golden and tender (it doesn’t have to cook all the way through.)

4. Remove the duck from the pan and in the same pan sauté the garlic, chopped onions and aji. Add salt and pepper to taste.

5. Transfer all the sautéed ingredients in to a large pan and add broth, black beer along with the duck pieces.

6. Lastly add the peas and the sliced red pepper. Cook everything for 8-10 minutes

7. 15 minutes prior to serving the stew, bring the contents to a boil again. Mix in the rice very well using a wooden spoon.

8. Lower the heat once the rice is stirred well.

9. A few minutes before the rice is finished cooking, ad the yellow potatoes.

10. If the stew becomes to thick add some water.