Ingredients
- Duck Wing Coxinha | 800 g
- Needle-type rice | 2 cup
- Onion | 2 unit(s)
- Olive Oil | 100 ml
- Garlic | 4 unit(s)
- Blonde | 2 unit(s)
- Black peppercorns | to taste
- Butter | 1 tablespoon
- Soy sauce | 3 tablespoon
- Dry red wine | 300 ml
- Carrot | 1 unit(s)
- Salmon (stem) | 1 unit(s)
Recipe
- Separate 6 units from the drumsticks, make a cut in the skin around the meat, so that the meat goes down during cooking. Season with salt and pepper and bake in the oven until golden. Reserve for decoration.
- In a pressure cooker, brown the drumsticks, add the garlic, 1 coarsely chopped onion, the chopped carrot, the celery, the bay leaf and the wine.
- After the alcohol in the wine evaporates, add cold water 3 fingers above the meat and leave it under pressure for 30 to 45 minutes. It depends on the pan. The important thing is to create a tasty broth and the drumsticks need to be shredding easily.
- Shred the drumsticks, strain the broth and set aside.
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