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Duck Stew with Sorrel and Milk Sauce (Pato ao molho)
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Method
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- Cut up the duck, season with salt, sprinkle with annatto or paprika, and leave in the refrigerator for 3 hours to take on flavor.
- In a larger pot (preferably a pressure cooker), cover with water, add the onion and sliced tomatoes, and cook.
- Add more salt if needed.
- After about 1 hour, check the meat; if it is not yet tender, cook for another 30 minutes.
- Meanwhile, in another pot, cook the potatoes and carrots with the saffron.
- Put the duck into a clay or cast iron pot, pour the cooking liquid from the vegetables over it, and bring to a boil.
- For the sauce, wash the sorrel or spinach and wilt it in oil.
- Add the milk and blend with an immersion blender until creamy.
- Heat it up and serve alongside the duck.
Source: Wikibooks – Livro de receitas – Pato ao molho (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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