Pato de Cabidela is a very traditional Duck Stew dish from Macau. It is a signature dish based in both Portuguese and Macanese cuisine historically. It combines duck cooked together with red wine and duck’s blood to create a richly textured and uniquely tasting stew. It is best served in combination alongside some rice to fully savor the flavorful sauce. Chicken is also a very popular substitute for duck in this dish and both types of stew are very similar in texture and flavor.
1 lbs. duck meat
1/5 cup brandy
1 cup ducks blood
3 tablespoons red wine vinegar
2 cups red wine
1 tablespoon butter
1/2 cup olive oil
1 bay leaf
Salt and pepper to taste
1 tablespoon chopped parsley
1 cup duck stock
2 onions, chopped
4 garlic cloves, minced
1 tablespoon tomato paste
1 cup rice
1) Mix the blood with the vinegar in a bowl and stir well. Set it aside in the refrigerator.
2) In a bowl, season the duck with minced garlic, salt and pepper to taste, tomato puree, bay leaf and red wine.
3) Leave the duck marinating in the refrigerator for about 2 hours.
4) In a saucepan heat the butter and olive oil with the chopped onions. Stir fry the onions until slightly browned.
5) When the onions are ready, then add the marinated duck without the marinade and cook it until it’s browned.
6) Reduce the heat and add the brandy, the marinade and the broth.
7) Cover the pot and simmer over low heat until the meat becomes tender.
8) Begin boiling the cup of rice in a separate saucepan with some water.
9) Add the blood mixture to the saucepan with the meat and bring to boil again, reduce the heat, then simmer for approximately 5 minutes on low heat.
10) Once done, garnish with the chopped parsley and serve while hot with the boiled rice on the side.