Pato no Tucupi (Duck)
Pato no tucupi is a typical dish of Para cuisine and consists of a roasted duck, with sauce made with Tucupi, which is a yellow liquid extracted from the root of the cassava. It is an originally indigenous recipe, which used tucupi to prepare wild ducks, roasting on stone stoves.
A curiosity here is that the tucupi initially it is poisonous, it must be boiled slowly for many hours in order to lose all its hydrocyanic acid.
Ingredients
- 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
Method
Step 1
- DUCK -
Step 2
Clean the duck and wash it with a few leaves of chicory and lemon
Step 3
Leave to mix overnight in vinegar with garlic, salt and pepper
Step 4
Cut it into pieces and brown it with onion, garlic, tomato, finely chopped, butter and olive oil
Step 5
First cook in a pan to soften after you put it in the oven for browning
Step 6
- The TUCUPI -
Step 7
Cook the Tucupi with freshly crushed whole garlic salt oil and chicory
Step 8
- THE JAMBU -
Step 9
Clean it well, if there are flowers remove them, cook with water and salt until softened, unstick and add to Tucupi.
Step 10
- SPICY SAUCE -
Step 11
Put some hot tucupi in a saucepan, add the lightly crushed red pepper and turn them over
Step 12
Add the duck in a single pan after it has been cooked and baked, with the tucupi and the Jambu. Cook, when you see it boil it means that the recipe is ready.
Step 13
Serve with Rice Mandioca Flour.