Duck and Yucca Shepherd’s Pie

Name: Duck and Yucca Shepherd’s Pie (Escondidinho de Pato com Purê de Aipim)
Cuisine: Brazilian
Ingredients: 1 teaspoon dried oregano; 1 medium onion, finely diced; 20 g fresh parsley, chopped; 4 plum tomatoes, peeled, deseeded and diced; 3 pieces (about 1 kg) yucca (cassava), peeled and cut into 5cm pieces; 3 pieces (about 1 kg) yucca (cassava), peeled and cut into 5cm pieces; 175 ml double cream; Sea salt; Freshly grated nutmeg; 2 bay leaves; Pinch of cayenne pepper; Pinch of paprika; 1 litre chicken stock; 125 ml dry white wine; 4 garlic cloves, very finely chopped; 4 bacon rashers, diced; 8 whole duck legs, trimmed of excess fat (225 g per leg); Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 3 tablespoons olive oil, plus extra for oiling; 2 carrots, cut into 2.5cm pieces; 2 celery sticks, cut into 2.5cm pieces; 1 large onion, thickly sliced; 50 g Parmesan cheese, freshly grated; 225 g goat’s cheese, crumbled; Freshly ground black pepper; 45 g unsalted butter, at room temperature

Escondidinho de Pato com Purê de Aipim

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

Bazzar, another great restaurant that popped up after I left Rio, opened its doors in 1998. Here I am including my favourite dish on the menu, escondidinho, the Brazilian equivalent of shepherd’s pie. The name comes from the verb esconder, which means ‘to hide’, referring to the meat hidden under a layer of starch. You can make this recipe in stages; if you have the chance to season the duck the night (or up to 3 days) before, great; if not, not a big deal. The entire pie can

Ingredients

Americas
Brazil
Ipanema
Rio de Janeiro
Pie
Gluten-free

Ingredients

Method