DUCK IN TUCUPI WITH JAMBU

PREPARATION 300MIN

SERVES 1 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

1 lb duck thigh and drumstick

• 400g duck fat or clarified butter

• 1 lt of seasoned tucupi (I won't post the recipe for the Tucupi process because it takes so long)

• Jambu leaves

• Chicory leaves

• 2 onions, roughly chopped

• 1 carrot, peeled and sliced

• 5 cloves of garlic

• 1 stalk of leek, roughly chopped

• Salt and pepper to taste

• Thyme sprigs

• Zest and juice of clove lemon


PREPARATION METHOD

Place the duck thigh and drumstick, seasoned with salt and pepper and the juice of the clove lemon, on a baking sheet and add the onions, carrots, thyme, leeks, garlic cloves, thyme and confit fat. Bake at a low temperature (120C) for 4 hours.

With 30 minutes to go, heat the tucupi in a pan, add the jambu and chicory and bring to the boil. Set aside. 

Remove the meat from the duck gently so that it doesn't come off the bone and grill it over a high heat on the grill or, if you prefer, in a frying pan with a little butter.

Serve the drumstick with the Tucupi!


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