Pato no Tucupi (Duck)2018-08-07
- Yield: 6
- Servings: 4
- Prep Time: 40m
- Cook Time: 2:20 h
- Ready In: 3:00 h
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Pato no Tucupi (Duck)
Pato no tucupi is a typical dish of Para cuisine and consists of a roasted duck, with a sauce made with Tucupi, which is a yellow liquid extracted from the cassava root. It is an originally indigenous recipe, which used tucupi to prepare wild ducks, roasting on stone stoves.
A curiosity here is that the tucupi it is initially poisonous, it must be boiled slowly for many hours in order to lose all its hydrocyanic acid.
- 1 3kg duck
- 3 Liters of Tucupi
- 5 Jambu decks instead of jambu (alternatively Chicory)
- 10 cloves of garlic
- 2 onions
- 1 package of chicory
- salt to taste
- 2 tomatoes
- 2 lemon
- 1 pinch of black pepper
- 1 tbsp butter
- 2 spoons of olive oil
- Chilli pepper to taste
- DUCK -
Clean the duck and wash it with a few leaves of chicory and lemon
Leave to mix overnight in vinegar with garlic, salt and pepper
Cut it into pieces and brown it with onion, garlic, tomato, finely chopped, butter and olive oil
First cook in a pan to soften after you put it in the oven for browning
- The TUCUPI -
Cook the Tucupi with freshly crushed whole garlic salt oil and chicory
- THE JAMBU -
Clean it well, if there are flowers remove them, cook with water and salt until softened, unstick and add to Tucupi.
- SPICY SAUCE -
Put some hot tucupi in a saucepan, add the lightly crushed red pepper and turn them over
Add the duck to a single pan after it has been cooked and put in the oven, with the tucupi and the jambu. Cook, when you see it boil it means that the recipe is ready.
Serve with Rice Mandioca Flour.