• 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.
• 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.
• Pour in the pisco, duck broth and the beer and bring to a simmer.
• Add the duck legs in the pan and cook everything on medium-low for about 35 minutes.
• 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.
• Serve the rice and vegetable mix alongside the duck leg, garnishing everything with thin strips of yellow pepper.

Enjoy!