1 medium-sized duck, clean
1 onion, finely chopped
3 cloves of garlic, crushed
1 cup of white wine
1/3 cup of lemon juice
3 liters of tucupi
1 bell pepper, finely chopped
1 handful of alfalfa leaves
2 handfuls of jambu leaves
Salt and black pepper to taste
1 medium-sized duck, clean
1 onion, finely chopped
3 cloves of garlic, crushed
1 cup of white wine
1/3 cup of lemon juice
3 liters of tucupi
1 bell pepper, finely chopped
1 handful of alfalfa leaves
2 handfuls of jambu leaves
Salt and black pepper to taste
1
Season the duck with onion, garlic, white wine, lemon juice, salt, and black pepper (photo a)
Cover with plastic wrap and refrigerate for at least one day to allow the flavors to meld
2
Preheat the oven to medium temperature
Transfer the seasoned duck to a baking dish and place it in the oven, basting it occasionally with the sauce, for 60 minutes or until the meat is tender and golden (b)
Remove from the oven and let cool before slicing and continuing with the preparation
3
Cut the duck into bite-sized pieces (c) and reserve
In a pot, combine tucupi, bell pepper, and alfalfa leaves and bring to a simmer over medium heat (d)
Remove half of the tucupi from the heat and reserve
In the remaining tucupi, add the duck pieces and let it cook until the meat is tender (e)
Transfer to a serving dish
Pickle the jambu leaves in boiling water and add them to the dish with the duck (f)
4
Heat the reserved tucupi and pour it over the duck (g)
Serve with bell pepper sauce and coarse manioc flour.
