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Duck thighs in pesto sauce
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
2 servings
Paulo Flecha
@pauloflecha- Ingredients
- Recipe
- Duck Thighs2 unit(s)
- Brazil nuts150 g
- Arugula100 g
- Basil70 g
- Garlic10 unit(s)
- Parmesan cheese120 g
- Asparagus6 unit(s)
- cherry tomato8 unit(s)
- Salt to taste
- Black pepper to taste
- Spicy paprika to taste
- Rosemary2 unit(s)
- Season the thighs with olive oil, salt, black pepper and hot paprika.
- Place a spoon of butter on top of each drumstick and bake in a preheated oven at 180°C for about 1 hour. Check constantly to make the skin flushed and avoid burns.
- In the meantime, prepare a frying pan with a good amount of oil for the asparagus and tomatoes.
- When the skillet is hot, add the asparagus and tomatoes, seasoning with salt and pepper to taste.
- In a blender, add the chestnuts, 4 cloves of garlic, arugula, basil and freshly grated Parmesan cheese. Beat with olive oil and salt and black pepper, tasting slowly until you reach the desired consistency and flavor.
- Serve the drumstick with the asparagus and candied tomatoes, pouring the pesto sauce over the drumstick.
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