Pato De Cabidela

  • 1 duck or chicken
  • 100 ml brandy
  • 200 ml + or - duck or chicken blood
  • 3 tablespoons red wine vinegar
  • 500 ml of red wine
  • 1 tablespoon lard
  • 100 ml olive oil
  • 1 bay leaf
  • salt to taste
  • parsley
  • freshly ground white pepper to taste
  • 300 ml duck stock or chicken cube boullion
  • 2 medium onions
  • 2 cloves garlic
  • 1 heaped tablespoon of tomato paste
  1. You may fillet the duck if preferred and use the bones to produce a duck stock for use with this recipe.
  2. Mix the blood with the vinegar and stir well. Place this aside refrigerated until called for in the instructions.
  3. The duck  pieces are seasoned with garlic, crushed salt, tomato puree, bay leaf and red wine.
  4. Leave the duck in the seasoning mix to marinate for two (2) hours refrigerated.
  5. In a clay-pot heat the lard and Olive Oil with the chopped onion. Stir fry the onion until slightly browned.
  6. When the onions are ready, then add the marinated duck without the marinade and turn the meat until it's browned.
  7. Reduce the heat and add the brandy, the marinade and the broth.
  8. Cover the pot and cook over low heat until the meat becomes soft.
  9. Reduce the liquid.
  10. Add the blood blended well in advance with the vinegar and bring to boil again, reduce the heat, then simmer for approximately 3 minutes.
  11. Garnish with chopped parsley and serve with boiled potatoes, fried or white rice or fried bread.