Jardim Amazônico: Pato Confitado ao Tucupi Infusionado com Jambu e Esferas de Pupunha Crocante

**Prepare the Duck Confit:** Pat the duck legs very dry with paper towels. In a small bowl, combine coarse sea salt, crushed black peppercorns, thyme leaves (stripped from sprigs), crumbled bay leaves, and sliced garlic. Rub the duck legs thoroughly with this curing mixture, ensuring all surfaces are covered. Place the duck legs in a non-reactive container, cover, and refrigerate for 24 hours.

After 24 hours, remove the duck legs from the refrigerator. Rinse them thoroughly under cold running water to remove all the curing mixture. Pat them extremely dry again with paper towels; this is crucial for crispy skin.

Preheat oven to 150°C (300°F). In an oven-safe pot or Dutch oven, melt the duck fat over low heat. Once melted, submerge the dried duck legs completely in the fat. If necessary, add more duck fat to ensure full coverage.

Cover the pot and transfer to the preheated oven. Confit the duck for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone. Carefully remove the duck legs from the fat and let them cool slightly. Reserve the duck fat for future use.

**Prepare the Jambu-Infused Tucupi:** In a medium saucepan, bring the tucupi to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for 20 minutes to reduce slightly and intensify flavor. Skim any foam that rises to the surface.

While the tucupi is simmering, heat the dendê oil in a separate small skillet over medium heat. Sauté the minced garlic and finely diced red onion until softened and fragrant, about 3-4 minutes. If using, deglaze with cachaca and let it evaporate.

Add the sautéed aromatics to the simmering tucupi. Stir well. Add the fresh jambu leaves to the tucupi. Let it gently infuse for 5-7 minutes. Do not overcook the jambu as it can lose its unique tingling sensation. Season the tucupi with salt and white pepper to taste. Remove from heat and set aside, keeping warm.

**Prepare the Crispy Pupunha Spheres:** If using fresh pupunha, peel and steam until tender, then mash. If using canned, drain well and mash. In a bowl, combine the mashed pupunha with potato starch (or cornstarch), egg yolk, optional grated Parmesan, salt, and white pepper. Mix until well combined and a workable dough forms.

Roll the mixture into small spheres, about 1.5 cm (0.6 inches) in diameter. Heat the vegetable oil in a deep pot or fryer to 170°C (340°F). Carefully deep-fry the pupunha spheres in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels. Season lightly with a pinch of salt.

**Finish the Duck Confit:** Just before serving, preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Place the confit duck legs skin-side down in the hot pan. Sear for 5-7 minutes until the skin is deeply golden brown and exquisitely crispy. Flip and sear for another 2-3 minutes to warm through.

**Assembly and Plating:** Ladle a generous pool of the warm jambu-infused tucupi onto the center of each serving plate. Carefully place one crispy duck confit leg atop the tucupi. Arrange 3-4 crispy pupunha spheres artfully around the duck leg. Garnish with a few small fresh jambu leaves, chili threads (or finely sliced red chili), and optional edible flowers for a touch of elegance. Serve immediately.