How To Prepare Pato No Tucupi

Pato no Tucupi is a unique and flavorful Brazilian dish from Belém, in the northern state of Pará. This specialty combines duck with tucupi, a yellow juice extracted from cassava, and jambú, a leafy plant that adds a slight numbing sensation to the dish. Traditionally prepared during the Círio de Nazaré festivities, it is typically served with rice and farinha d’água (a type of flour from manioc).

Ingredients for Pato no Tucupi

• 2 domestic duck thighs and drumsticks
• ¼ bunch of para cress (a leafy herb from the Amazon)
• 2 crushed de-cheiro-do-pará peppers (or substitute with another hot pepper)
• ¼ diced onion
• 1 liter of tucupi (cassava juice)
• 4 cilantro leaves
• ½ teacup of white wine
• 2 minced garlic cloves (pickled garlic is recommended for a great flavor)
• 2 leaves of jambú (can be substituted with a similar herb if unavailable)
• 1 tablespoon of olive oil

Directions on How to Prepare Pato no Tucupi

Step 1: Marinate the Duck

1. Wash the duck thighs, drumsticks, and jambú thoroughly in running water. Put them in a sieve to drain the excess water.
2. In a clear bowl, pour the white wine, then add one minced garlic clove, the de cheiro-do-pará pepper, and a pinch of salt. Mix everything together to form a paste.
3. Coat the duck pieces with this marinade and let them sit for 1 hour to absorb the flavors.

Step 2: Roast the Duck

1. Preheat the oven to 350°F (175°C).
2. Place the marinated duck pieces in the oven and roast them for about 30-40 minutes or until they are browned and crispy on the outside.
3. Once roasted, set the duck pieces aside.

Step 3: Prepare the Tucupi Sauce

1. In a pot, heat the olive oil over medium heat. Add the diced onion and sauté until it turns golden brown.
2. Add the remaining minced garlic clove and sauté for an additional 30 seconds to release its flavor.
3. Pour in the tucupi into the pot, then add the para cress, cilantro leaves, and jambú leaves.
4. Bring the mixture to a boil and let it simmer for about 15 minutes, allowing the flavors to meld together.

Step 4: Combine Duck and Tucupi

1. Carefully add the roasted duck pieces to the simmering tucupi sauce.
2. Let the duck simmer for an additional 15 minutes to allow the flavors to combine and the duck to absorb the sauce.

Step 5: Serve

1. Serve the Pato no Tucupi hot with Farinha d’água (manioc flour) and white rice on the side.
2. Enjoy the dish with its rich, savory flavors and the unique numbing sensation from the jambú leaves.

Additional Tips for Pato no Tucupi

• Tucupi can be found in Brazilian markets, but if it’s unavailable, chicken broth or vegetable stock can be used as a substitute to give the sauce a similar depth.
• The jambú leaves are a traditional ingredient that provide a distinctive tingling or numbing sensation. If you’re unable to find them, try experimenting with other local herbs, though the flavor may differ.
• Farinha d’água is often served with this dish, but you can substitute it with any type of cassava flour if needed.

Conclusion

Pato no Tucupi is a flavorful, comforting dish that brings the tastes of Amazonian Brazil to your table. Whether you’re celebrating Círio de Nazaré or simply craving an authentic Brazilian experience, this dish combines the richness of roasted duck, the unique tang of tucupi, and the special sensation of jambú for an unforgettable meal. Pair it with rice and farinha d’água to complete the experience