BERTOLAZZI'S DUCK COXINHA

PREPARATION 60MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

• 2 duck drumsticks

• 1 glass of dry red wine

• 1 piece diced carrot

• 1/2 diced onion

• 1 stalk of celery cut into cubes

• 1 bay leaf

• 50 black peppercorns

• 2 tablespoons soybean oil

• chopped parsley to taste

• 300 ml duck stock

• 160 ml milk

• 1 tablespoon butter

• 250 grams of boiled and mashed potatoes

• 50 grams Maasdam cheese

• 500 grams of wheat flour


PREPARATION METHOD

Stuffing

Place 2 duck drumsticks, a glass of dry red wine, carrot, onion, celery stalk, bay leaf and black peppercorns in a bowl and leave to marinate overnight. Remove the duck drumsticks and strain the wine, separating the vegetables. Set aside. Put the oil in a pan and brown the duck drumsticks. Remove the drumsticks from the pan and the excess fat. Add the vegetables from the marinade (reserved above), chopped parsley to taste and brown well. Add the duck drumsticks, wine and water until all the drumsticks are covered. Bring to the boil, lower the heat and cook for 2 hours with the pan half-covered. Remove the drumsticks and leave to cool. Shred them and strain the duck stock left in the pan and set aside. 

Pasta

In another saucepan, add the remaining duck stock, milk and butter and heat over medium heat until the milk is hot and the butter is melted. Add the cooked and squeezed potato, the Maasdam cheese and mix. Add the flour and stir well over a low heat until the mixture is cooked. Remove from the heat and leave to cool.

Assembling

Take a small piece of dough, open it out in the palm of your hand, add a portion of the filling and close it into a drumstick shape. Dip the drumsticks in beaten egg yolk and then in breadcrumbs. Fry the drumsticks in hot oil until golden brown. Remove and drain on absorbent paper. Serve afterwards.


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