DRUMSTICK CONFIT WITH MANIOC PUREE, REFRIED BEANS AND TUCUPI

PREPARATION 180MIN

SERVES 4 SERVINGS

NIVEL ADVANCED

INGREDIENTS

600g VG Duck thigh and drumstick

4 sprigs of rosemary

4 sprigs thyme

2 cloves of garlic

Coriander seeds

1 tablespoon coarse salt 

500g duck fat

150g yellow cassava

50g butter

100ml milk

50g black-eyed peas

1 bay leaf

100ml homemade chicken stock

100ml tucupi

Coriander oil / salt / black pepper


PREPARATION METHOD

Remove the excess fat from the thighs and season with salt, thyme, rosemary and garlic and set aside in the fridge for 2 hours. Wash the duck and set aside. Melt the duck fat. If you can't find the fat, use lard mixed with a little olive oil. Add a few sprigs of rosemary and thyme to the fat and pour it into a tall pan that can cover the duck. Cover with aluminum foil and bake for 45 min at 150 °C or until tender. Remove the foil and set the oven to 180 °C, bake for 10 min until the skin is golden brown and slightly crispy. Peel the cassava and cut it vertically into four pieces, removing the central fiber. Pressure cook the cassava for 20 minutes or until it is very soft (if you want to buy cassava, it needs to have a very soft skin that comes off easily, with the skin underneath pink). Pass the cooked cassava through a food processor or hand mixer until smooth. Heat the milk with the butter and mix into the cassava mixture until it forms a smooth, velvety purée. Season with salt. Leave the beans to soak for at least 1 hour. Place in the pressure cooker and cook for 15 minutes. Once cooked, pour in cold water to stop the cooking process. Mix in the tucupi and chicken stock and boil for 2 minutes. Add the beans and cook until the broth is thick. Season with salt and pepper. Place the puree at the bottom of the dish, place the duck on top of the puree and add the beans. Finish with the coriander oil. Serve the duck hot.


BACK TO THE RECIPES PAGE
Entre em contato
We collect visit statistics to improve your browsing experience on our site. By continuing, you agree to our Privacy Policy AGREE AND CLOSE