Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 kilograms of duck pieces generously with 2 teaspoons salt and 1 teaspoon freshly ground black pepper.

2. 2

   Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium-high heat and sear the seasoned duck pieces until golden brown on all sides, then remove the duck from the pot.

3. 3

   Add 2 large red onions, finely sliced, and 6 cloves garlic, minced, to the pot, sautéing until softened, about 8 minutes.

4. 4

   Stir in 1 large red bell pepper, diced, 4 ripe Roma tomatoes, diced, 1 teaspoon ground cumin, and 0.5 teaspoon achiote powder, cooking for 5 minutes until the tomatoes begin to break down.

5. 5

   Pour in 1 bottle (330 ml) lager beer and 500 ml duck broth, scraping up any browned bits from the bottom of the pot, then return the seared duck pieces to the pot.

6. 6

   Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 90 minutes.

7. 7

   Add 4 large Yukon Gold potatoes, peeled and quartered, and 3 medium carrots, cut into 2.5 cm pieces, continuing to simmer for another 30 minutes, or until the duck is tender and vegetables are cooked through.

8. 8

   Stir in 0.25 cup fresh cilantro, chopped, and adjust seasoning with additional salt and pepper as needed before serving.