2 ducks cut into 8 regular pieces without skin (3 kg each)
1 cup all-purpose flour
1/4 cup plus 1 tablespoon olive oil
300 g smoked bacon, cut into 8 regular pieces
2 onions cut into pieces
1 carrot cut into pieces
1 large bunch of parsley
2 Portuguese-style linguicas, cut into pieces
1 medium-sized cabbage, cut into pieces
200 g dried plums without pit
3 cups chicken broth
2 cups dry red wine
Salt and black pepper to taste
2 ducks cut into 8 regular pieces without skin (3 kg each)
1 cup all-purpose flour
1/4 cup plus 1 tablespoon olive oil
300 g smoked bacon, cut into 8 regular pieces
2 onions cut into pieces
1 carrot cut into pieces
1 large bunch of parsley
2 Portuguese-style linguicas, cut into pieces
1 medium-sized cabbage, cut into pieces
200 g dried plums without pit
3 cups chicken broth
2 cups dry red wine
Salt and black pepper to taste
Wash the duck pieces, pat them dry with paper towels, and coat in flour
Heat 1/4 cup of olive oil in a skillet until fragrant, then set aside
Fry the duck pieces until golden brown on both sides and reserve
In a large pot, fry the smoked bacon in the remaining olive oil until crispy
Add the onions, carrot, and parsley to the pot and cook for 10 minutes, stirring occasionally
Add the fried duck pieces, linguicas, cabbage, and dried plums to the pot
Add the chicken broth and red wine, then season with salt and black pepper to taste
Cover the pot and simmer over moderate heat, stirring occasionally, for 1 hour and 30 minutes, or until the meat is tender.
