Makes 4 servings
4 duck leg-thigh pieces, seasoned with salt and pepper
4 T. vegetable oil
1 med. red onion, chopped
4 garlic cloves, chopped
1 t. cumin
11⁄2 c. spinach leaves
3⁄4 c. cilantro leaves
4 c. duck or chicken stock
12 oz. dark beer
11⁄2 c. rice, uncooked
1 c. peas
In a large pot, sauté the duck legs in the oil until browned on both sides. Remove to a plate. Add the onion and garlic to the pot, cook until the onion is soft. Add the cumin and continue to cook 5 minutes more. Place the spinach and cilantro in a blender with enough water to move the blades, and puree until smooth. Add the spinach puree, the stock and the beer to the pot. Return the duck legs to the pot. Cover and simmer until the duck is cooked through and tender, about 1 1⁄2 hours.
Remove the duck to a plate and keep warm. Pour the cooking liquid in the pot into a large measuring cup, such as a liter measure. Pour 3 cups of the liquid back into the pot, add the rice and peas, and cook, covered, until the rice is done. Serve the rice with the duck legs on top.