From our kitchen AFC Recipe’s

Arroz con Pato - Main Course

By Gracie Zoeger EM Personal Care Sector Consumer Insights & Analytics Lead, Comm

Ingredients: • 4duck legs • 1/2 cupoil

Preparation Steps: 1. Begin by pricking the skin of the duck legs with a fork or small knife and seasoning them well with salt and pepper. Fry the duck legs in some cooking oil in a large pot, turning on all sides until browned. Transfer to a plate and set aside. 2. In the same pot add a little more oil if necessary and sauté the onion until just translucent, then add the garlic, chopped yellow pepper and coriander and stir it all together under medium heat for a couple of minutes to soften. 3. Pour duck broth and the beer and bring to a simmer. 4. Add the duck legs in the pan and cook everything on medium-low for about 35 minutes. 5. After the 35 minutes take out the chicken legs in a separate dish and cover to keep warm. To the pan add in the rice, peas, cubed carrot, yellow pepper and chopped spicy pepper and simmer on low for another 15-20 minutes until all the ingredients have become tender. 6. Serve the rice and vegetable mix alongside the duck leg, garnishing everything with thin strips of yellow pepper. Why I Love this Recipe: This is the plate a eat every year in my birthday day. This plte bring me childhood memories as I live in the north of Peru and this is a very typical plate from that region.

• 1 cup onions chopped • 3 cloves garlic minced • 3 tablespoons yellow pepper ground • 1 cup cilantro ground • 4 cups duck broth • 1 Bottle of beer • 3/4 cup peas • 1/2 cup carrots cut into cubes • 2 red peppers chopped • 1 yellow peppers cut into strips • 3 cups rice • salt • pepper

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