Pato no Tucupi: Brazilian Duck Delight
Dive into the heart of Brazilian Paraense cuisine with "Pato no Tucupi." This traditional dish offers a sensory journey, combining tender roasted duck with bold and invigorating flavors of tucupi broth and jambu leaves. Paired with a spicy tucupi pepper sauce, it delivers an authentic taste of Brazil's culinary prowess.
Ingredients
🦆 1.7 kg duck
🌿 1 sprig rosemary
🧅 1 whole onion
🧄 4 cloves garlic
✨ 1/2 teaspoon turmeric
🍃 Small amount of bay leaf powder
🫒 Sufficient amount of olive oil, e.g., Gallo Olive Oil
🧂 3 teaspoons salt
🌶️ Amount of black pepper to taste
🍲 1 liter seasoned tucupi
🍃 1 bunch jambu
🧄 2 cloves garlic
🧅 1/2 onion
🍲 Sufficient amount of seasoned tucupi
🌶️ 1-2 dedo-de-moça peppers, sliced with seeds
Instructions
1- Marinate the Duck (Day 1):
- Score the duck to allow marinade penetration.
- In a food processor, blend 1 chopped onion, 4 minced garlic cloves, rosemary, turmeric, bay leaf powder, salt, black pepper, and olive oil into a paste.
- Coat the duck and giblets in the paste inside a food-safe plastic bag, seal, and refrigerate for 12-15 hours, turning occasionally.
2- Roast the Duck (Day 2):
- Preheat the oven to medium-high.
- Remove the duck from the bag, place it in a glass roasting pan, drizzle with olive oil, and roast for 1 hour and 15 minutes until golden.
- Cool slightly, carve into pieces, and reserve rendered fat.
3- Prepare the Tucupi Sauce with Jambu:
- Heat a large pot over medium, add olive oil, sauté minced garlic and chopped onion.
- Add duck to pot, cover with seasoned tucupi, add 2 tablespoons of duck fat.
- Simmer until duck is tender, 1 hour, maintaining tucupi level by adding water as needed.
- Add jambu, stir, cover, and simmer for 5 minutes. Adjust salt.
4- Bonus: Prepare Pimenta no Tucupi (Pepper Sauce):
- Slice peppers and place in a saucepan, cover with tucupi.
- Simmer for 5 minutes, transfer to a jar, and let cool slightly before refrigerating.
Prep Time: Not specified
Cook Time: Not specified
Total Time: Not specified
Servings: 6
Equipment:
- Glass roasting pan
- Oster handheld immersion blender
- Tramontina Century knives
- Fazzi wooden cutting board
- Food-safe plastic bag
- Tramontina large stainless steel pot
- NTK Frontier portable gas stove
- Oven
- Ladle and Fork
- Small funnel
- Small glass jar with lid
- Mixing bowls and kitchen towel
Cooking Tips:
- Marinate overnight for maximum flavor absorption.
- Score duck skin for crispy roasting.
- Use rendered duck fat for enhanced stew richness.
- Experiment with pepper sauce heat levels.
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Minha Cozinha Amarela: https://www.youtube.com/@MinhaCozinhaAmarela