Pato no Tucupi (Duck in Tucupi Broth)
In short: Roasted duck simmered in tangy cooked tucupi with garlic, chili and jambu leaves, served over rice with toasted cassava flour. It takes about 2 h 35 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 2 h 5 min
- Resting
- 2 h
- Total
- 2 h 35 min
- Servings
- 6
- Difficulty
- Challenging
- Calories
- 450 kcal
Pato no tucupi is the celebration dish of Pará, in the Brazilian Amazon, and is the traditional meal for the Círio de Nazaré festival in Belém. The duck is marinated, roasted to render its fat, then simmered in tucupi, a tangy yellow cassava broth, with garlic, chili and jambu leaves that leave a tingle on the tongue. It is served over rice with toasted cassava flour.
Instructions
- Rub the duck pieces with the lime juice, minced garlic and salt. Cover and marinate in the fridge for at least 2 hours, or overnight.
- Heat the oven to 200°C (400°F). Place the duck skin-side up on a rack over a roasting pan and roast for 40 minutes, until the skin is golden and much of the fat has rendered. Pour off the fat.
- Bring the tucupi to a boil in a large pot with the onion, crushed garlic, chicória, basil and chilies. Boil for 10 minutes.
- Add the roasted duck to the pot. Simmer gently, partly covered, for 60 to 75 minutes, until the leg meat is tender and the thickest part reads at least 74°C (165°F).
- Blanch the jambu in boiling water for 1 to 2 minutes and drain. Add it to the pot for the last 5 minutes. Skim off any fat floating on the surface.
- Taste the broth and add salt if needed. Serve the duck in deep plates over rice, with plenty of broth and a bowl of toasted cassava flour on the side.
Tips
- Use only bottled tucupi that has been cooked. Raw cassava juice is toxic and must not be used.
- Make it a day ahead and chill it. The fat rises and sets, so you can lift it off before reheating for a cleaner broth.
Questions and answers
What is tucupi?
A yellow, tangy broth made from the juice of bitter cassava, which is boiled for a long time and sometimes fermented. Bottled tucupi sold in stores is already cooked.
Can I use chicken instead of duck?
Yes. Use bone-in chicken thighs, skip the roasting and simmer for 35 to 40 minutes until they reach 74°C (165°F).
Where can I find jambu?
Brazilian grocers sell it fresh or frozen. If you cannot find it, use watercress with a few crushed Sichuan peppercorns for a similar tingling effect.
How long does it take to make Pato no Tucupi (Duck in Tucupi Broth)?
About 2 h 35 min in total: 30 min of preparation and 2 h 5 min of cooking.
How many calories are in Pato no Tucupi (Duck in Tucupi Broth)?
About 450 kcal per serving, with 32 g of protein, 6 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 450 kcal |
|---|---|
| Protein | 32 g |
| Carbohydrates | 6 g |
| Fat | 33 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 800 mg |
Estimated values, calculated from the ingredients.
