For the marinade:
5 limes
3 heads of garlic
1/2 liter of white wine
1 bell pepper
Water
Salt to taste
For the duck:
2 medium ducks
6 liters of tucupi
20 bell peppers
2 heads of garlic
1 handful of parsley
1 handful of chicory
6 handfuls of jambu
Salt to taste
For the marinade:
5 limes
3 heads of garlic
1/2 liter of white wine
1 bell pepper
Water
Salt to taste
For the duck:
2 medium ducks
6 liters of tucupi
20 bell peppers
2 heads of garlic
1 handful of parsley
1 handful of chicory
6 handfuls of jambu
Salt to taste
1
Prepare the marinade with the juice of the limes, crushed garlic, white wine, bell pepper, salt and water to taste
Temper the duck in the marinade and let it rest for 24 hours in the refrigerator
2
Roast the duck in a medium oven for 90 minutes
When cooled, cut into four pieces each
3
In a pot, boil the tucupi with three bell peppers without mashing or crushing, two heads of garlic, parsley, chicory and salt to taste
Reserve half of this tucupi and in the other half, boil the duck pieces until tender
Then debone and, if desired, remove the skin
4
Separate the leaves with the more tender stems from the jambu
In a pot with boiling water and salt to taste, blanch the jambue slightly and then shock it in ice-cold water
Drain and reserve
5
Make the pimenta-de-cheiro sauce with the remaining peppers mashed with salt to taste, one crushed head of garlic and a little warm tucupi
Serve in a soup bowl: place the duck pieces and cover them with jambue and tucupi
Serve with white rice, farofa de mandioca and pimenta sauce.
