Pato
6 chicken thighs
6 duck breast pieces
1 finely chopped onion
2 tablespoons of salt
2 tablespoons of thyme
3 bay leaves
1 quart of white wine
300g fresh pancetta
White Bean Stew
4 cups of white beans
4 cloves of garlic, minced
1 large onion, finely chopped
4 tablespoons of olive oil
2 shallots, cut into thin slices
3 medium carrots, peeled and cubed
3 Portuguese linguiça sausages, sliced 1cm thick
1 tablespoon of paprika
Mint Sauce
1 cup of fresh mint leaves
1/2 cup of olive oil
2 tablespoons of white wine vinegar
Pato
6 chicken thighs
6 duck breast pieces
1 finely chopped onion
2 tablespoons of salt
2 tablespoons of thyme
3 bay leaves
1 quart of white wine
300g fresh pancetta
White Bean Stew
4 cups of white beans
4 cloves of garlic, minced
1 large onion, finely chopped
4 tablespoons of olive oil
2 shallots, cut into thin slices
3 medium carrots, peeled and cubed
3 Portuguese linguiça sausages, sliced 1cm thick
1 tablespoon of paprika
Mint Sauce
1 cup of fresh mint leaves
1/2 cup of olive oil
2 tablespoons of white wine vinegar
Pato
Bake the oven to 150°C
Season the duck with onion, salt, thyme, and bay leaves
Place it in a baking dish and add the white wine
Spread the pancetta slices over the duck pieces
Cover with aluminum foil and bake for two hours
Remove the foil and let it cook for another two hours or until the meat is tender
White Bean Stew
1
One day before, soak the beans in water
2
Drain the water from the beans and reserve
A large skillet, add garlic, onion, and olive oil and fry until golden brown
Add the soaked beans and cook for five minutes
3
Add six cups of water and cook with the lid on until the beans are tender
Add the shallots, carrots, linguiça sausages, and paprika, and cook until the beans are very tender
Mint Sauce
Bleach all the ingredients in a blender until smooth
Serve the white bean stew with the duck, accompanied by mint sauce
