1 temperated duck, frozen
2 cups of dry white wine
2 cloves of garlic, minced
Thyme sprigs
1 onion, sliced
2 sprigs of rosemary, chopped
Salt and black pepper to taste
200 grams of foie gras (optional)
Ingredients for the farofa
Duck morsels
2 cups of cassava flour
150 g of hazelnuts, chopped
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of butter
1 tablespoon of olive oil
Salt and black pepper to taste
1 temperated duck, frozen
2 cups of dry white wine
2 cloves of garlic, minced
Thyme sprigs
1 onion, sliced
2 sprigs of rosemary, chopped
Salt and black pepper to taste
200 grams of foie gras (optional)
Ingredients for the farofa
Duck morsels
2 cups of cassava flour
150 g of hazelnuts, chopped
1 onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of butter
1 tablespoon of olive oil
Salt and black pepper to taste
Leave the duck to thaw following the packaging instructions
Remove the morsels and reserve for the stuffing
Enhance the duck's flavor with wine, garlic, thyme, onion, rosemary, salt, and black pepper
Let it marinate in the refrigerator for 8 hours, always replenishing
Then, remove the duck from the marinade
Stuff with a layer of farofa morsels (recipe below) and another of foie gras, alternating until full
Close and cover with aluminum foil
Bake in a preheated oven at 280°C for 1 hour and 30 minutes
Remove the foil and let the duck finish cooking, indicating that the dish is ready
Farofa
Cook the duck morsels in water with salt until they are very tender
Cut into small pieces and reserve
Melt the butter, combine with olive oil, garlic, onion, and hazelnuts
Mix well
Add cassava flour and morsels.
