Season the duck legs generously with salt and pepper.
In a large pot, heat the vegetable oil over medium heat. Add the duck legs, skin side down, and cook until the skin is crispy and golden brown. Flip the legs and cook for a few more minutes to sear the other side. Remove the duck legs from the pot and set them aside.
In the same pot, add the chopped onion, minced garlic, diced bell peppers, and sauté until they become soft and fragrant.
Add the aji amarillo paste, cumin, dried oregano, and paprika to the pot. Stir well to combine the flavors.
Return the duck legs to the pot and add the chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for about 1 hour or until the duck legs are tender and cooked through.
While the duck legs are simmering, rinse the rice under cold water until the water runs clear. Drain the rice and set it aside.
Once the duck legs are cooked, remove them from the pot.
Approximate the broth left in the pot and add enough water to make 4 cups of liquid. If needed, add more salt and pepper to taste.
In the same pot, bring the broth to a boil. Add the rice, peas, and carrots. Stir well, then reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until it's tender and has absorbed all the liquid.
Serve duck legs on top of cooked rice. Garnished with fresh cilantro. Enjoy!
