Marrecão

Background and Description

Marrecão is a traditional Brazilian festive dish known for its rich flavors and hearty composition. Originally hailing from the southern regions of Brazil, it is typically served during holiday feasts and family gatherings. The name "Marrecão" relates to the term "marreco," meaning duck in Portuguese, highlighting the primary protein of this dish—duck. This recipe reflects the cultural fusion of indigenous ingredients with European culinary influences brought by immigrants, particularly Germans and Italians, who settled in Brazil's southern regions in the 19th century.

Ingredients

• Duck - 1 whole, cleaned and prepared
• Salt - 2 tablespoons
• Black pepper - 1 tablespoon
• Garlic - 4 cloves, minced
• Olive oil - 3 tablespoons
• Onion - 1 large, finely chopped
• Carrot - 2 medium, diced
• Celery - 3 stalks, diced
• Parsley - A handful, chopped
• Bay leaves - 2
• White wine - 1 cup
• Chicken broth - 2 cups
• Butter - 2 tablespoons
• Potato - 4 medium, peeled and quartered
• Bacon - 200 grams, diced

Preparation

Marinating the Duck

1. Rinse the duck thoroughly under cold water and pat dry with paper towels.
2. In a small bowl, combine salt, black pepper, and minced garlic.
3. Rub the mixture all over the duck, making sure to coat it evenly.
4. Cover the duck and refrigerate for at least 2 hours to marinate.

Preparing the Aromatic Base

1. Heat olive oil in a large skillet over medium heat.
2. Add onion, carrots, and celery, sautéing until the onions are translucent.
3. Stir in the parsley and bay leaves, cooking for an additional 2 minutes.
4. Pour in the white wine, allowing it to reduce by half.

Cooking Process

Roasting the Duck

1. Preheat your oven to 350°F (175°C).
2. Place the marinated duck in a roasting pan.
3. Add the aromatic vegetable mixture around the duck.
4. Pour the chicken broth into the pan.
5. Cover with foil and roast for 1.5 hours, checking occasionally.
6. Baste the duck with pan juices every 30 minutes.
7. Remove the foil for the last 30 minutes to allow the skin to crisp up.

Preparing the Side Dish

1. While the duck roasts, boil potatoes in salted water until tender, approximately 20 minutes.
2. Drain and set aside.
3. In a sauté pan, cook the bacon over medium heat until crispy.
4. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
5. Add butter to the pan followed by the cooked potatoes.
6. Toss to coat the potatoes in butter and bacon fat.
7. Return the bacon to the pan, mix thoroughly, seasoning if necessary.

Serving Suggestions and Enjoyment

Once the duck is cooked to perfection, remove it from the oven and let it rest for about 10 minutes before carving. This resting period allows the juices to redistribute, resulting in moisture and flavor retention. Serve slices of roasted duck alongside the bacon-infused potatoes and a generous spoonful of the aromatic vegetable mixture from the roasting pan. Pair with a chilled glass of the same white wine used in cooking for a cohesive dining experience.

For an extra touch, present the meal with a side of freshly baked bread to soak up the rich, savory juices. As you enjoy your Marrecão, remember to linger over this delicious expression of Southern Brazilian culinary heritage, savoring the symphony of flavors and textures.

Consider using a cooking timer to accurately follow the roasting times and ensure a tender, flavorful result. Bon appétit!