Dinner
Slow-Braised Duck Breast with Tucupi Reduction, Charred Cassava & Cilantro Oil
A show-stopping Brazilian-technique braise: duck leg braised low and slow until it falls from the bone, finished with a glossy yellow tucupi (cassava root broth) reduction that tastes of umami and forest floor, served with creamy charred cassava purée and a drizzle of cilantro oil infused with crispy garlic.
879cal per serving
51gprotein
89gcarbs
35gfat
20min prep 40min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
Members
Create a free account to see the full recipe
Free members get the full ingredients, step-by-step method and the ability to save favorites.
Popular recipes to try next
- Air Fryer Chicken Breast Recipe 20 min
- Meal Prep Chicken Bowls Recipe 60 min
- Grilled Salmon Recipe 22 min
- Egg Muffins Recipe 35 min
- Instant Pot Chicken Recipe 20 min
- Protein Pancakes Recipe 15 min
- Tandoori Chicken Recipe 50 min
- Cottage Cheese Bowl Recipe 5 min
More recipes using chicken
Cook these next
They reuse what this recipe already has you buying.
Doro Tibs with Crispy Injera Croutons, Charred Broccolini & Berbere Jus
Dinner · 1047 cal
Mango & Jerk Chicken Plate
Lunch · 1047 cal
Chicken Fajitas
Dinner · 659 cal
Whole Roasted Snapper en Papillote with Charred Lime, Allspice & Coconut Broth
Dinner · 1030 cal
Arroz con Pollo
Dinner · 824 cal
Jerk-Spiced Chicken Thigh with Charred Pineapple, Black Rice & Coconut-Lime Crema
Dinner · 1467 cal
