Chef Scott Neuman, Oba Restaurante,
Portland, Oregon
Serves 8
Feijoada Base:
| 2 |
white onions, diced 1/4” |
1-1/2 T. |
roasted garlic puree (garlic cloves simmered in oil until tender, pureed in a food processor) |
2 |
red peppers, seeded and diced 1/4” |
2 |
jalapeño peppers, minced |
2 T. |
duck fat (bacon fat can be substituted) |
1 lb. |
Rancho Gordo Midnight Black Beans |
12 oz. |
tasso ham, diced ¼” |
12 oz. |
Fatted Calf Andouille Sausage, diced 1/4” |
1 cup |
heirloom tomatoes, roasted and pureed |
1 qt + 2 c. |
duck or chicken broth |
3/4 tsp. |
Whole Spice dried basil |
3/4 tsp. |
Whole Spice Mexican oregano |
1 –1/2 tsp. |
Whole Spice ancho chile powder |
1-1/2 tsp. |
Whole Spice medium chile powder blend |
1-1/2 tsp. |
Whole Spice ground black peppper |
3/4 c. |
guajillo chile puree (recipe follows) |
In a wide bottom pan, sauté the onions, garlic and peppers in the duck or bacon fat. Add the remaining components and bring to a boil. Simmer until the beans are tender and the sauce is reduced until thick and clinging to the beans. Serve the feijoada in a bowl sprinkled with Sonoma County Liberty duck leg confit that has been picked from the bone. Spoon cooked jasmine rice in the center of the bowl. Garnish the feijoada by mounding a small amount of orange-chile salad on top of the rice and fanning a seared duck breast around the rice. Drizzle with about a teaspoon each of the habañero mojo and the cilantro adobo.
Guajillo Chile Sauce
Makes approximately 1 –1/4 cups
| 2 oz. |
Whole Spice guajillo chiles, stemmed and seeded |
1/2 tsp. |
Whole Spice Mexican oregano |
1/8 tsp. |
Whole Spice black pepper |
“pinch” |
Whole Spice cumin powder |
1 T. |
Marshall’s Farm honey |
1 1/2 cups |
vegetable stock |
To taste: |
sugar and kosher salt |
Place all ingredients in a small saucepan and simmer for 10 minutes to soften chiles. Puree in a blender jar on high until smooth. Adjust seasoning with sugar and salt to taste.
Orange Chile Salad
Makes about 2 cups
| 3 |
oranges, peeled and cut into supremes |
1 |
red and yellow peppers, seeded and sliced 1/8” x 1” |
1 |
poblano pepper, seeded and sliced 1/8” x 1” |
7 |
jalapeños, seeded and sliced 1/8” x 1” |
1 |
julienned red onion |
1 tsp. |
minced garlic |
3/4 c. |
orange juice, fresh squeezed |
1/4 c. |
lime juice, fresh squeezed |
Combine ingredients for salad and refrigerate.
Habañero-Citrus Mojo:
Makes about 1 cup
| 2 |
garlic cloves, peeled |
1/2 |
habañero chile, stemmed |
1/2 tsp. |
kosher salt |
1 tsp. |
ground cumin |
1 T.+1-1/2 tsp. |
fresh orange juice |
1 T.+1-1/2 tsp. |
fresh lime juice |
1 tsp. |
sherry vinegar |
1/3 cup |
olive oil |
Place all ingredients except for the oil in the blender cup and puree until smooth. Pour out half of the puree and reserve separately.
With the remaining puree in the blender on high speed, slowly add the oil to form an emulsion. The mojo should have the consistency of an aioli. Add oil only until this consistency is achieved.
Repeat the process with the remaining puree, using only enough oil to achieve emulsification. There will likely be oil left over.
Cilantro Adobo
Makes about 1 cup
| 3/4 c. |
fresh cilantro, leaves and stems |
1 each |
bay leaf |
1 tsp. |
cumin, ground |
1 tsp. |
Mexican oregano |
1 tsp. |
dried thyme, dried |
1 tsp. |
ground black pepper |
1-1/2 tsp. |
kosher salt |
1/4 c. |
sliced white onion |
2 tsp. |
minced garlic |
1/2 c. |
white vinegar |
1/4 c. |
grapeseed oil |
Place all the ingredients except for the oil in a blender. Puree on high speed. Transfer the mixture to a mixing bowl and whisk in the oil. Place in a clean container, cover and store refrigerated for service.
Duck Confit
Makes about 3 lbs.
| 5 lbs. |
duck legs and thighs |
1 quart |
rendered duck fat |
3 sprigs |
fresh rosemary |
12 sprigs |
fresh thyme |
2 each |
bay leaves |
8 oz. |
garlic cloves, peeled |
1 –1/2 tsp |
black peppercorns |
3 |
avocado leaves |
1 c. |
olive oil |
3 T. |
kosher salt |
Clean all herbs off of their stems and place in a food processor with garlic, olive oil, bay and avocado leaves. Add and stir in the black pepper.
Salt both sides of legs and liberally coat the duck with the herb mixture. Allow to marinate for 3 days for optimal infusion of flavor into the duck.
To cook the confit, begin by placing the legs in a roasting pan and cook briefly in a very hot oven until the skin gets crispy and brown. Then turn the oven down to 225ºF, and add the fat to the pan to completely cover the legs.
Let the duck continue to cook in the oven for 3-4 hours, checking periodically. The meat will be done when it can be very easily pulled away from the bone.
Allow the duck to cool off in its fat, and continue storing the meat in the fat until needed for service.
When needed, place the duck and fat in the oven to melt the fat. When the meat is warm, remove from oven and drain off all the fat. Place back into the oven to render the remaining fat off of the meat.
Strain all the fat and reserve for the next batch. Cool the meat and pick off the skin, gristle and bones, discarding them.
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