In Brazilian gastronomy, especially in haute cuisine, chefs have been experimenting with açaí in savory dishes
If you think açaí is only about smoothies and energy bowls, this recipe will surprise you. Known as a superfruit from the Amazon, açaí has gained global fame for its antioxidant power. But in Brazilian gastronomy, especially in haute cuisine, chefs have been experimenting with açaí in savory dishes. Here, we present a recipe that marries French culinary tradition with Brazilian flavor: Duck with Açaí and Red Wine Sauce, served with parsnip blinis.
Why This Recipe is Unique
Duck has long been celebrated in French cuisine, particularly in dishes like magret de canard with red wine or orange sauce. In this version, açaí replaces the citrus tang, giving the sauce a deep, slightly earthy, and subtly fruity profile that balances perfectly with the richness of duck meat. The result? A dish that feels both exotic and sophisticated, ideal for special dinners or festive occasions.
Ingredients
For the Duck
- 4 duck breasts (or chicken breasts as an alternative)
- Salt and freshly ground black pepper, to taste
For the Açaí–Red Wine Sauce
- Duck (or chicken) bones
- 500 ml (½ liter) red wine
- 500 ml (½ liter) chicken broth
- Bouquet garni (thyme, bay leaf, parsley – optional)
- 100 g açaí pulp (unsweetened, preferably frozen)
- 100 g fresh butter
For the Side Dish (Parsnip Blinis)
- 500 g parsnips
- Salt and black pepper, to taste
- 200 ml heavy cream
- 200 g clarified butter
Preparation
- The Duck
Season the duck breasts with salt and black pepper. In a hot frying pan, sear the breasts until golden brown on the outside, keeping the inside rare to medium-rare. Set aside. - The Sauce
Break apart the duck bones and sauté them in a large saucepan. Add chicken broth, red wine, and bouquet garni. Reduce until only ¼ of the liquid remains. Strain through a fine sieve (chinois). Stir in the açaí pulp and adjust the seasoning. Finally, whisk in fresh butter to give the sauce a glossy finish. - The Side Dish
Cook parsnips in salted boiling water until tender. Drain and mash them with heavy cream to form a smooth purée. Shape into small blinis (round patties) and fry in hot clarified butter until golden.
Acai has become famous throughout the world for its high nutritional value and rich flavo
Presentation Tip
On each plate, spread a layer of the açaí–red wine sauce. Place the parsnip blinis on top, then arrange thinly sliced duck breast alongside. Garnish with a sprig of rosemary, fresh basil leaves, and cherry tomatoes. For extra elegance, drizzle a touch of sauce over the meat before serving.
Wine Pairing Suggestion
Pair this dish with a medium-bodied red such as a Pinot Noir, or, if you want to honor Brazil, try a Brazilian Merlot from Serra Gaúcha. Both will enhance the earthy fruitiness of the açaí while balancing the richness of the duck.
Conclusion
Fusion cuisine is one of the hottest trends in 2025 and beyond, and diners are craving authentic flavors with a global twist. This recipe showcases Brazilian ingredients in a refined way, perfect for impressing guests or elevating your home cooking.
FAQ – Frequent Ask Questions
Can I make this recipe with chicken instead of duck?
Yes. While duck gives the sauce a richer and more authentic French-style flavor, chicken works as a lighter, more accessible alternative.
Where can I find açaí pulp for cooking?
Unsweetened açaí pulp is often sold in frozen packs at Latin American or Brazilian grocery stores, and increasingly in major supermarkets in the U.S. (such as Trades Joe’s) and Europe.
What wine pairs best with this dish?
A Pinot Noir or a Brazilian Merlot works beautifully. Both wines highlight the fruity depth of the açaí while balancing the richness of the meat.
Can the parsnip be substituted?
Yes. If parsnips are unavailable, you can substitute with sweet potatoes or yucca (mandioca), maintaining the creamy texture and slightly sweet profile.
Is this recipe suitable for meal prep?
Yes, you can prepare the sauce in advance and refrigerate it for up to 2 days. Reheat gently before serving. The duck should be cooked fresh for best results.
