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Pato guisado (pató guisadu): recipe illustration
Meat

Pato guisado (pató guisadu)

Duck simmered in a spiced tomato and onion sauce, the flesh becoming tender and fragrant. It's a festive dish, often served on Sundays or to welcome a guest.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Remove the excess fat from the duck, then season the pieces with salt and pepper.
  2. Blend 2 onions, the tomatoes, the garlic, the ginger and one chilli into a fine purée.
  3. Heat the palm oil in a large casserole and sear the duck pieces on all sides, about 10 minutes. Set aside.
  4. Thinly slice the last onion and fry it in the duck fat until golden, about 5 minutes.
  5. Add the purée, tomato paste and chilli powder. Cook for 5 minutes, stirring to concentrate the sauce.
  6. Return the duck with the bay leaf and 1 litre of hot water mixed with the stock. Cover and simmer gently for 1 hour 15 minutes.
  7. If using the eggplants, add them 15 minutes before the end of cooking. Skim the fat from the surface of the sauce with a spoon.
  8. Serve piping hot with rice or cassava, spooning the sauce over.

Variations and tips

With free-range chicken. Replace the duck with free-range chicken pieces; reduce the cooking time to 45 minutes.

With what's available. If duck is hard to find, use duck legs or another firm-fleshed poultry, adjusting the cooking time.

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Original Ecomely recipe.