DUCK IN TUCUPI

PREPARATION 2160MIN

SERVES 3 SERVINGS

NIVEL ADVANCED

INGREDIENTS

1 VG duck in pieces

• 3 cloves of garlic

• Salt to taste

• 1 American glass of dry white wine

• Horseradish to taste

• 1 grated onion

• 1 American glass of white wine

• 3 tablespoons extra virgin olive oil

• 2 liters of tucupi

• 3 crushed garlic cloves

• 4 stalks of jambu, defoliated and washed

• 2 tablespoons extra virgin olive oil


PREPARATION METHOD

Season the duck pieces with the garlic, salt, green smell and grated onion. Add ¹/2 glass of wine and leave to rest in the fridge for 24 hours in a container covered with aluminum foil. After 24 hours, place the duck on a baking sheet and bake it in a medium oven at 240° C for about 1.5 hours or until golden brown, sprinkling it constantly with the white wine so it doesn't dry out. In a large pan, brown the remaining 3 cloves of garlic with the extra virgin olive oil and add the jambu leaves. When they have wilted, add the 2 liters of tucupi and wait for it to boil. As soon as it comes to the boil, add the roasted duck pieces and leave to simmer for about 15 minutes.


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