Chef Hugo Cortez’s proposal for your Christmas or New Year’s table
Cícero Bistrot
Chef Hugo Cortez from the Cícero Bistrot restaurant proposes for your Christmas table or, if you prefer, for the New Year, this delicious Duck Leaf, arugula and red Port Wine sauce, with reineta apple and cardamom chutney, which has an Excellent Christmas and a New Year full of happiness.
ENTRY
Duck puff pastry, arugula and red Port wine sauce, with Reineta apple and cardamom chutney
Ingredients:
1 sheet of puff pastry
1 Egg
1 duck weighing 1.5kg
1 White Onion
2 purple onions
50ml Olive Oil
300ml red port wine
2 Bay Leaves
Coarse salt q.s.
200g Baby Arugula
1 Can of peeled tomatoes up to 4 units
4 Reineta Apples
4 Pieces of Cardamom
100g Sugar
50ml Cider Vinegar
Preparation method:
Cook the duck with salt, bay leaves and white onion.
When cooked, shred and reserve the meat.
For the sauce:
Chop the red onion very finely and sauté over low heat until golden. Add the peeled tomato cut into small cubes and let it start to boil. Add the red port wine and salt as required. Cook over low heat until thick. Reserve until cool.
For the Chutney:
In a frying pan over low heat, add the sugar and let it caramelize. Add the apples cut into small cubes, cardamom and vinegar and mix. Then stir and place a lid on for five minutes and stir until the caramel melts. Leave to cool.
Process:
On a marble countertop, sprinkle with flour and stretch the puff pastry.
Cut in half and reserve half.
On half a plate, spread the arugula (leaving a 1cm border around it), the shredded duck and the red port sauce.
Add the other half and use a fork to close it all the way around.
Brush with egg and place in the preheated oven at 200° until golden.
Serve with arugula seasoned to taste and Apple and Cardamom Chutney.
CÍCERO BISTROT
A restaurant-gallery, in which art interacts with haute cuisine. Cícero Bistrot celebrates the unmissable Brazilian modernist and contemporary art and provides an artistic experience through a specially designed menu, which brings the influence of Portuguese-Brazilian ingredients to our signature cuisine with French techniques. Campo de Ourique, a charming neighbourhood, gains a unique destination with Cícero Bistrot.
Cícero’s greatest inspiration is the work of Cícero Dias, one of the most expressive Brazilian modernist painters, who built his career in Paris and enchanted the world with his works. The Bistrot also has the artistic influence of Parisian stained glass artist Marianne Peretti, the only woman to be part of the team responsible for the construction of Brasília, the capital of Brazil and a global modernist landmark.
The gallery presents works carefully selected, over a quarter of a century, by the collector and co-founding partner of Cícero Bistrot, Paulo Dalla Nora Macedo. This artistic group and passion for aesthetics finally found the opportunity at Cícero Bistrot to share this personal collection with the world. The works are arranged in perfect harmony with vintage furniture pieces and dialogue directly with the menu.
The flavours, aromas and textures of the dishes were designed to be the perfect extension of the art elements on display. As well as the drinks menu, which seeks to highlight wines with a peculiar character.
The menu
Cícero Bistrot’s menu addresses the relationship between the famous painter Cícero Dias and the cities where he lived, Paris-Lisbon-Recife, and brings a dialogue between signature cuisine and Portuguese-Brazilian ingredients. Prepared by Portuguese chef Hugo Cortez with the criteria of years of experience in kitchens with French-based techniques, such as that of the Eleven restaurant, in addition to ether worked alongside Henrique Sá Pessoa.
The wine list highlights Portuguese labels, most of which are unusual, and was specially created by the renowned Portuguese sommelier Rodolfo Tristão. The selection seeks to elegantly harmonize the bistrot’s menu with each of the wines presented on the menu.
See too
Cod Confit da Chef Angélica Salvador (InDiferente);
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