Clean the duck and season with salt, pepper, cumin, oregano, some garlic, "aji panca"
, clear brandy, orange juice and orange zest. Marinate for 2 hours. Heat a large frying pan over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan. When the oil is very hot but not smoking, add the duck and seared, then add the "chicha"
and juice. Cook until tender (1½ hours aprox). Transfer the duck to another plate. Pour off any fat in the pan. Add the clear brandy to the pan, bring to a simmer, and deglaze the pan, stirring with a wooden spoon to scrape up any brown bits on the pan bottom. Continue to simmer until the brandy almost completely evaporates, reserve. In another frying pan heat the oil, add the rest of the garlic, chili and cilantro. Add deglaze of duck, beer, peppers, rice and peas (which were boiling in water until they turned white). Using a small knife debone the duck without breaking the skin. Serve fine slices of duck on top of the rice.