Brazilian Roasted Duck
Prepare the duck (in advance)
Clean and wash the duck. Pat dry and place in a bowl. Smother in lemon juice and chicory leaves. Add half head of smashed garlic, white wine vinegar, salt and pepper. Cover and let marinate in the refrigerator overnight, or for at least 16 hours.
Preheat the oven to 190 degrees C / 375 degrees F. Place the duck on a greased roasting pan and bake for 90 minutes. While the duck is roasting, in a medium saucepan bring tucupi to a boil. Once it starts boiling, reduce to a simmer and other half of head of smashed garlic, chilli peppers, remaining chicory, and salt. Set aside. In a separate skillet, heat oil and melt butter. Sauté onions and minced garlic until soft (about 5 minutes), and then add the chopped tomatoes. Add to the tucupi.
To prepare the jambu, wash well and remove flowers (if any) and parboil in salted water until tender. Drain and place inside the saucepan with tucupi. Once the duck is tender and juicy, add it to the tucupi saucepan with the jambu. Return to a boil and then reduce heat to low and let simmer for 10 minutes. Serve with white rice.
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