ChefXi OfficialA luxurious take on the classic Brazilian fish stew, featuring succulent duck braised in coconut milk and dendê oil, served with crispy, cheese-encrusted cassava croquettes.
Season the duck pieces generously with salt and lime juice. Let marinate for at least 30 minutes.
Scoring the duck skin helps the fat render out more effectively during the initial sear.
In a large heavy-bottomed pot or traditional clay moqueca pan, sear the duck pieces over medium-high heat until the skin is crispy and golden. Remove the duck and discard all but 2 tablespoons of the rendered fat.
Don't overcrowd the pan; sear in batches if necessary to maintain heat.
In the same pot, add the dendê oil and sauté the onions and garlic until translucent. Layer the bell peppers and tomatoes over the aromatics.
The dendê oil will stain everything a beautiful orange—be careful with your apron!
Place the seared duck pieces back into the pot on top of the vegetables. Pour in the coconut milk. Bring to a gentle simmer, cover, and cook until the duck is tender.
Duck takes longer than fish; keep the heat low to ensure it stays succulent.
While the duck braises, mash the boiled cassava until smooth. Mix in the cassava flour to form a pliable dough. Roll into small cylinders or spheres.
Ensure the cassava is still warm when mashing for the smoothest texture.
Combine the grated Pecorino and Parmesan in a shallow bowl. Dip each croquette into the beaten eggs, then roll in the cheese mixture until fully coated.
Press the cheese firmly into the dough to ensure it sticks during frying.
Heat vegetable oil in a skillet and fry the croquettes until the cheese crust is golden and crispy. Drain on paper towels.
The cheese will brown quickly, so watch them closely.
Finish the moqueca by stirring in fresh cilantro. Serve the duck in its rich sauce with the hot cheese-encrusted croquettes on the side.
Taste the sauce before serving; the Pecorino in the croquettes is salty, so balance the stew accordingly.
This dish is a tribute to the coastal soul of Bahia, reimagined with the richness of duck. The dendê oil provides a deep, earthy orange hue and a unique nutty flavor that is essential—do not substitute it. For the croquettes, the Italian cheese crust is a nod to my roots, providing a sharp, salty contrast to the buttery cassava center. Respect the lineage, but never fear the evolution.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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