Fricasse is one of the most popular dishes in Portugal. One can make fricasse from almost anything, being the most common chicken fricasse. The secret of the portuguese fricasse is in the creamy sauce which has as a core ingredient egg yolks and the acidic touch of the lemon, both mandatory in the recipe. So here goes the recipe natural to the north of Portugal.
Ingredients:
1 duck
2 table spoons of butter
1 onion
1 table spoon olive oil
3 egg yolks
2 small lemons
parsley
1/2 a coffee spoon of cinnamon
salt
pepper
cabbage
Break the duck into pieces and season with salt and the juice on 1 lemon.
After some time (an hour or two) grease the duck pieces with the butter and put them in a platter. Cover the platter with greased paper and the cabbage leaves and cook in the oven.
On the side, cook the onion and the olive oil until the onion becomes transparent. Add a little bit of water and let boil. Add the duck and all the juices from the platter and let boil.
On the side prepare the fricasse. In a bowl mix the yolks with the lemon juice and a little of the duck juices. Add the chopped parsley, the cinnamon and pepper. Mix all this. Add this mixture to the duck in the pot at low heat to cook the eggs.
Serve with white rice.
Personally I'd prefer a white wine, or a light red wine to go this dish.
Bom apetite.
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