Brazilian Creamy Rice with Crispy Duck, Roasted Pumpkin, Citrusy Collard Greens and Brazil Nut Crunch

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Pat the duck breasts dry with paper towels and score the skin in a shallow crosshatch pattern without cutting into the meat. Season both sides with 3 g (1/2 tsp) salt and 1 g (1/2 tsp) black pepper.

2. 2

   Place the pumpkin on a baking tray and toss with 15 ml (1 tbsp) olive oil, sweet paprika, cumin, 2 g (1/2 tsp) salt, and 1 g (1/2 tsp) black pepper. Roast at 220°C / 425°F for 25 to 30 minutes, turning once halfway through, until tender and caramelized.

3. 3

   Meanwhile, place the duck skin-side down in a cold skillet. Set over medium heat and cook for 10 to 12 minutes so the fat renders slowly and the skin becomes golden and crisp. Remove excess fat if needed and reserve 15 ml (1 tbsp) in the pan. Flip the duck and cook 3 more minutes on the flesh side. Transfer the duck to the oven at 190°C / 375°F for 6 to 8 minutes for medium. Rest for 8 minutes before slicing.

4. 4

   In a wide saucepan, heat the reserved duck fat with 5 ml (1 tsp) olive oil over medium heat. Sauté 120 g (about 3/4 cup) of the chopped onion for 4 minutes. Add 8 g (about 3 cloves) of the garlic and cook 1 minute more.

5. 5

   Add the short-grain rice and stir for 1 minute to lightly toast it. Pour in the white wine and let it reduce almost completely. Add the hot chicken broth gradually, stirring often, for 18 to 20 minutes until the rice is creamy and tender. Stir in the coconut milk during the last 3 minutes and adjust with 2 g (1/2 tsp) salt if needed.

6. 6

   In another skillet, heat 10 ml (2 tsp) olive oil over medium-high heat. Sauté the remaining onion for 2 minutes. Add the remaining garlic and the collard greens; cook 3 to 4 minutes until wilted but still vibrant. Add the lime zest, 15 ml (1 tbsp) lime juice, and a pinch of salt.

7. 7

   For the crunch, place the chopped Brazil nuts and cassava flour in a dry skillet over medium heat. Toast for 3 to 4 minutes, stirring, until golden and fragrant. Add half of the chopped cilantro and mix well.

8. 8

   Slice the duck. Serve a base of creamy rice, arrange the roasted pumpkin and citrusy collards on top, add the sliced duck, and finish with the Brazil nut crunch and the remaining fresh cilantro.

9. 9

   For a hotter finish, you can plate with freshly cooked components or keep the pumpkin in the oven at 95°C / 200°F for a few minutes while you slice the duck and serve.