Piri Piri is a name for chili peppers, furthermore an epithet for spicy dishes in Portugal and several African countries as well as the name of a spicy condiment.
For 4 servings:
- 600 grams of cannabis-smoked ducks breast
- 3 cloves of garlic
- 0.4 liters of Portuguese white wine or dry wine
- 2 bay leaves
- 1 pinch of salt
- 1 pinch of ground black pepper
- 1 pinch of piri-piri (chili) powder
- 3 tablespoons of extra virgin olive oil
- 2 onions
- 450 g red tomatoes -peeled *
- 1 piece of large red bell pepper
- 500 gr cockles
- 1 bunch of parsley
- 1g decarboxylated cannabis*
We decided to take the Cannabis chemovar “Critical Skunk” with its spicy flavor of black pepper and herbs.
The smoked duck breast is cut into rough cubes, now sear the meat with a little oil in a pan until hot all around and taken out of the pot.
Cut the onions into small cubes (1 cm) and remaining garlic finely. Clean, wash and dice the bell bell pepper (about 2.5 cm). Sauté everything in 1 tbsp hot olive oil in the same pot as the duck. Rinse mussels and add. Dice tomatoes and garlic and add. Now the bay leaves, pepper, decarboxylated Cannabis flower and wine are added. Bring to a boil and simmer, covered, for about 10 minutes.
Now add duck, sauce and mussels to each other.
Finally, season with salt, pepper and piri-piri powder and sprinkle generously with finely chopped parsley.
Serve this dish classically with white bread and Portuguese wine.
*- to peel fresh tomatoes, they are immersed in boiling water for 17 seconds and rinsed cold. Before doing this, the stalk is removed and a small cross cut is made on the opposite side , virtually on the bottom of the tomato, to make it easier to remove the skin.