Duck rice with Tucupi, Pesto de Jambu and Tucupi Aioli

Brown the duck carcass in the oven.
Sauté all vegetables, onion, thyme, carrot, celery and leek in butter, leaving the bottom of the pan to caramelize well. Add the tucupi to release the caramel from the bottom of the pan and add the golden carcass in the oven, cover with water and cook for about 30 minutes and discard the carcass. Use the cooking broth to cook the rice.

In a very hot pressure cooker, seal the drumsticks already seasoned with salt and pepper, then add the onion, garlic, leek and celery, and sauté lightly. Add a little white wine and cover with water. Cook under pressure for 40 minutes, shred the drumsticks and set aside.
Save some of the duck fat to finish the rice.

Pesto:
In the processor, beat the pesto ingredients with olive oil and reserve.

Aioli:
In a blender, place egg, garlic, chili pepper, mustard, tucupi, lemon zest and slowly add the oil until it emulsifies, at the point of mayonnaise.

Rice.
Sauté the rice in the duck fat with chopped garlic, add the rest of the wine and the soy sauce and add the stock until the point is reached. Then add the duck, tucupi, jambu leaves, lemon juice, chopped chives and pepper. Sprinkle with a little more tucupi if you think it is necessary for the rice to be very creamy.

Assemble the plate:
Place duck rice, a little bit of pesto and a little bit of Aioli (mayonnaise) in a shallow dish,
decorate with jambu leaves.