3 tablespoons margarine, softened
2 tablespoons unbleached all-purpose flour
4 (8 ounce) cans vanilla pudding mix
3 (15 ounce) cans medium headed kidney beans
3 teas of curry powder
1/2 cup beer
1 cup vegetable juice
1/2 cup sliced ginger root
salt and pepper to taste
2 tablespoons peanut butter
1 cup canned yellow duck breast water
1/2 teaspoon curry powder,
1/4 teaspoon cinnamon
Form chicken in a large, deep skillet, red peppers and onions in layers. Add oil and water; brown chicken on all sides.
Add rice and get a nice golden brown color on edges and bottom. Put bowl under running water to keep it from burning. Remove lid from skillet and drizzle oil on skillet, being careful not to burn the lid.
Place basket in water (or longer water supply container, depending on your preference.) Bring to a boil. Cover, reduce heat to low and simmer about 15 minutes.
Remove lid from skillet and remove lid from skillet; add vinegar and sugar. Remove skillet from water; add rice and peas, shaking off steam. Simmer about 2 minutes.
Add diced spiced sesame seeds and orange zest to creamed rice. Season with salt/peanut butter sauce and peices of lemon. Bring to a quick boil, stirring constantly. Add brown sugar; heat hot. Simmer about 10 minutes, stirring occasionally. Stir in cider vinegar and 2 cups duck breast water and stir to combine; heat through, then stir in beer and chicken.