Arroz Con Pato with Swiss Chard and Aji Panca

Directions

1. Combine duck legs with a can of beer in a bowl, cover and refrigerate for at least 8 hours. Take the legs out of the marinade before cooking and dry the pieces with paper towels. Season with salt and pepper
2. Preheat the oven to 400ºF. In a dutch oven over medium heat, add the duck and sear until golden
3. Transfer to a plate, and set aside. In the same pan, add the aji panca sofrito, turmeric and cumin and cook for a few minutes. Add the stock and the other beer and bring to a simmer
4. Remove ¾ of the liquid and add back in the seared duck, making sure there is enough liquid to cover the bottom but not touch the crispy skin (around 2 cups of liquid)
5. Transfer the pot to the oven and cook for 30 minutes, then lower the heat to 350ºF and cook for an additional 30 minutes, checking periodically to make sure there is still enough liquid
6. Once finished, set aside with the bottom of the duck covered in remaining stock (making sure to avoid touching the crispy skin)
7. Measure the remaining liquid in the pan. You will need 2 1/4 cups of stock to cook the rice. Wash the rice well and add the rice to the saucepan, along with the cooking stock. Bring to a boil then put the lid on, lower the heat, and cook for 15-20 minutes
8. Turn off the heat, and after 5 minutes, stir the rice with a fork and add in the red peppers
9. Combine the ingredients for the slaw and adjust seasoning as needed
10. In a sauté pan, heat some oil and add the aji panca sofrito. Then, add in the kale with a pinch of salt, cover and cook until wilted. Finish with the lime juice
11. Place the cooked duck over the rice, plate the kale on the side and finish with the slaw