Duck rice delicious dish
Ingredients for 4-6 people:
1 whole duck (2.8kg) or 2 thighs / drumsticks + 1 whole breast (2 halves)
3 cloves of garlic with peel
2 bay leaves
6 grains pepper kingdom
fresh rosemary and thyme
3 liters sunflower oil
salt and pepper
Sauce:
2 tablespoons butter
1 cup (100g) chopped bacon
2 coarsely chopped red onions
1 head of garlic cut in half
1 chopped celery stalk
1 chopped medium carrot
Col 3 tablespoons of wheat flour
125ml red wine
400ml (2 cups) shoyu light
1 liter water
roasted duck bones
4 thyme branches
Finish:
3 cup of type 1 rice already cooked
300g portuguese sausage
Col 5 tablespoons of toasted almonds
3 tablespoons chopped parsley
Col 2 tablespoons butter
4 spoon grated parmesan soup
Duck sauce (ingredients below)
Wash the duck, remove the giblets (freeze another preparation). Cut the duck in half with the knife lengthwise. In a pan or roasting pan put the neck, the fat removed from the duck, the garlic cloves cut in half, bay leaf, pepper, rosemary and thyme. Pass salt and pepper over the 2 halves of the duck, place in the pan and cover with oil. Bake in a low oven at 120C degrees for 3 hours. When cold, remove all the meat from the duck and shred it in large pieces and reserve. Discard the skin. Place all bones on a baking sheet and place in a high oven at 250C until golden (20 minutes). Reserve.
Sauce: place the butter and bacon in the pan and fry for 4 to 5 minutes. Add the onion, the garlic head, the celery, the carrot. Place the flour and stir for 3 minutes. Place the soy sauce, red wine and water and stir. Add the toasted bones and let the whole mixture boil over medium heat for 30 minutes.Strain the sauce first through a larger sieve and then through a finer sieve. Reserve.
Finish: Remove the skin from the sausage, cut in half lengthwise and slice thinly. Place in a hot frying pan, stirring until golden brown. Reserve.
Pacoca cake
Ingredients :
6 whole eggs
2 cup (320g) sugar
1 cup water (room temperature)
3 cup (360g) wheat flour
6 paçoca stoppers (140g)
1 tablespoon of baking powder
675g of dulce de leche
1 can of guarana soda
Decoration:
200g white chocolate bar or drops
2 paçoca stoppers (3 tablespoons) passed through the sieve
10cm wide acetate
6 paçoca stoppers to finish
Preheat the oven to 180C. Grease the bottom of the molds with oil and cut a wax paper to cover the bottom (the oil is for the paper to stick to the form). Reserve.Place the whole eggs and sugar in the mixer and beat until it triples in volume and is whitish and fluffy (approx 6 minutes). Turn off the mixer, add the water and beat at low speed just to mix. Reserve.
Mix the dry: sift the flour in a bowl and add the yeast and 6 cut paçoca stoppers with a fork. Add the dried eggs to the beaten eggs, stirring with a fouet until completely incorporated. Divide the dough into the 2 prepared shapes and bake for 30 min. Remove and let cool. When the cake is cold, remove the lid to be very straight and cut each one in half. Assemble by placing a cake piece on the serving plate, wet with guarana, put the dulce de leche filling (225g) and spread the filling with a spatula. Place another cake (2a.), Water, filling, another part (3a.), Water, filling. In the last part (4a.) Just water.
Cut a piece of acetate to the size of the cake. Place on the bench. Melt the white chocolate, mix 2 paçoca stoppers (passed through the sieve) in the chocolate and let it cool for 10 minutes. Spread this choc over the acetate. Allow to cool. Flip the strip on the side of the cake, hold with adhesive tape. Take the refrigerator. Leave at least 2 hours to harden the chocolate. Remove the acetate and cover the top of the cake with crushed paçoca. Keep the cake in the refrigerator p the choc does not melt
Very nice recipe.....