BANANA GNOCCHI WITH DUCK RAGU

PREPARATION 120MIN

SERVES 2 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

• 2 duck legs

• 3 plantains

• 1 green plantain (for the chips) 

• 500ml tucupi

• 100gr jambu

• 3 tomatoes

• 1 onion

• 250g flour

• 150ml milk

• 100g grated parmesan

• 50g arrowroot


PREPARATION METHOD

NHOQUE 

Bake the bananas with the peel on until they are soft.

Cook half the flour with the butter until it forms a cream.

Add the roasted bananas and grated cheese to this mixture.

Gradually add the rest of the flour and cook over a low heat.

Leave to cool and shape into small balls.

Brown them in a drizzle of olive oil.


RAGU

Remove the skin from the duck to make the crunch.

Boil the tucupi with a little water. When it boils, add the jambu leaves and infuse.

After 10 minutes, cook the duck in the water with the tucupi.

Sauté the onion and garlic in a pan. Add the shredded duck, diced tomatoes and a little stock.

Add the arrowroot diluted in water to thicken the stock.


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