Pigeon Peas and Duck

🛒 Ingredients

• Duck Meat (skinless, boneless) 150 g · 300 kcal
• Canned Pigeon Peas (drained) 125 g · 140 kcal
• White Rice (cooked) 150 g · 195 kcal
• Olive Oil 7 g · 65 kcal
• Onion (chopped) 50 g · 20 kcal
• Garlic (minced) 10 g · 15 kcal
• Red Bell Pepper (diced) 38 g · 10 kcal
• Tomato Paste 13 g · 10 kcal
• Chicken Broth (low sodium) 100 g · 10 kcal
• Fresh Cilantro (chopped) 7 g · 1 kcal

👨‍🍳 Instructions

1. Trim and cut duck meat into large pieces; season generously with adobo or salt and pepper. Set aside to marinate for at least 15 minutes.
2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the duck pieces on all sides until golden, then remove and set aside.
3. Add chopped onion, garlic, and bell pepper to the same pot and sauté until softened, about 5-7 minutes. Stir in tomato paste and cook for another minute.
4. Return the browned duck to the pot. Pour in chicken broth, add fresh cilantro, and bring to a simmer. Cover and cook over low heat for 60-75 minutes, or until duck is tender.
5. Once the duck is tender, remove it from the pot and shred the meat from the bones if desired. Stir in the drained pigeon peas and uncooked white rice into the pot.
6. Bring the liquid to a rolling boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until the rice is tender and has absorbed all the liquid. Return the shredded duck meat to the pot.
7. Fluff with a fork, mix well, and garnish with extra fresh cilantro before serving. Serve hot as a complete meal.