Makes: Serves 2
Preparation Time: 1 hour, plus time to marinate
- 2 DOMESTIC DUCK THIGHS AND DRUMSTICKS
- ½ TEACUP OF WHITE WINE
- 2 GARLIC CLOVES, MINCED
- 2 DE-CHEIRO-DO-PARÁ PEPPERS, CRUSHED
- ¼ BUNCH OF PARA CRESS, WITH FLOWERS
- 1 TEASPOON OF OLIVE OIL
- ¼ ONION, DICED
- 1 LITRE OF TUCUPI (FERMENTED MANIOC BROTH)
- 4 CILANTRO LEAVES
Marinate the duck for 1 hour in wine, 1 garlic clove, de-cheiro pepper, and a bit of salt. Boil the para cress leaves and set aside. Heat up the olive oil and sear the duck, beginning with the skin side down. Add the remaining onions and garlic and braise until they whiter. Put in the tucupi and cook for 40 minutes, or until the duck is quite tender. Add the para cress and the cilantro; simmer for 10 minutes. Serve with farinha d’água and white rice.
IN DETAIL: It’s intimately linked to the country’s biggest Catholic manifestation, the Círio de Nazaré, which takes more than a million people to the streets of Belém every October, as they show their faith in Our Lady of Nazareth.