Brazilian-style Beer Duck

Ingredients

In this adaptation of Ente in Bier, the German dish, we incorporate Brazilian flavors and spices to create a fusion of cuisines. The original recipe typically uses German beer and traditional German spices, whereas our Brazilian-style Beer Duck recipe incorporates Brazilian beer and spices to infuse the dish with a unique twist. The cooking techniques remain similar, with the duck being marinated and cooked until tender, but the flavor profile is distinctly Brazilian. We alse have the original recipe for Ente in Bier, so you can check it out.

• 1 whole duck (about 4 pounds / 1.8 kg) 1 whole duck (about 4 pounds / 1.8 kg)
• 2 cups (473 ml) Brazilian beer (such as Brahma or Skol) 2 cups (473 ml) Brazilian beer (such as Brahma or Skol)
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) lime juice 2 tablespoons (30 ml) lime juice
• 1 tablespoon (15 ml) soy sauce 1 tablespoon (15 ml) soy sauce
• 1 tablespoon (15 ml) honey 1 tablespoon (15 ml) honey
• 1 tablespoon (15 ml) paprika 1 tablespoon (15 ml) paprika
• 1 teaspoon (5 ml) cumin 1 teaspoon (5 ml) cumin
• 1 teaspoon (5 ml) dried oregano 1 teaspoon (5 ml) dried oregano
• 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) salt
• 1/2 teaspoon (2.5 ml) black pepper 1/2 teaspoon (2.5 ml) black pepper

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 9g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 38g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the Brazilian beer, minced garlic, olive oil, lime juice, soy sauce, honey, paprika, cumin, dried oregano, salt, and black pepper. Mix well to create the marinade.
2. 2.
   Place the whole duck in a large resealable bag or a deep dish. Pour the marinade over the duck, ensuring it is fully submerged. Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight.
3. 3.
   Preheat the oven to 350°F (180°C).
4. 4.
   Remove the duck from the marinade and pat it dry with paper towels. Reserve the marinade for basting.
5. 5.
   Place the duck on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 2 to 2 1/2 hours, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
6. 6.
   While the duck is roasting, baste it with the reserved marinade every 30 minutes to enhance the flavor and keep it moist.
7. 7.
   Once cooked, remove the duck from the oven and let it rest for 10 minutes before carving.
8. 8.
   Carve the duck into serving portions and serve hot.

Treat your ingredients with care...

• Brazilian beer — Choose a light and crisp Brazilian beer, such as Brahma or Skol, to complement the flavors of the dish.
• Paprika — Opt for a sweet or smoked paprika, depending on your preference, to add depth and smokiness to the marinade.
• Cumin — Toast the cumin seeds in a dry pan before grinding them to release their aromatic oils and enhance their flavor.

Tips & Tricks

• For an extra crispy skin, increase the oven temperature to 400°F (200°C) for the last 10 minutes of cooking.
• Serve the Brazilian-style Beer Duck with traditional Brazilian sides like farofa (toasted cassava flour), feijoada (black bean stew), or rice and beans.
• If you prefer a spicier flavor, add a pinch of chili powder or crushed red pepper flakes to the marinade.
• Make sure to let the duck rest before carving to allow the juices to redistribute and ensure a moist and tender result.
• If you don't have access to Brazilian beer, you can substitute it with a light lager or ale.

Serving advice

Serve the Brazilian-style Beer Duck as the centerpiece of a festive Brazilian-inspired meal. Accompany it with traditional Brazilian sides, such as farofa, feijoada, or rice and beans. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Presentation advice

Present the Brazilian-style Beer Duck on a large platter, showcasing its crispy golden skin. Arrange the carved duck pieces neatly and garnish with sprigs of fresh herbs. Serve with the chosen side dishes in separate bowls or plates to create an inviting and visually appealing spread.