📝 About This Recipe
Embark on a culinary journey to the heart of the Amazon with Pato no Tucupi, the crown jewel of Pará's gastronomy. This legendary dish features succulent roasted duck submerged in a vibrant, tangy broth made from fermented wild cassava juice and the numbing, electric sensation of fresh jambu leaves. It is a masterclass in balance, blending deep umami flavors with the unique 'tremor' that defines Northern Brazilian soul food.
🥗 Ingredients
The Duck and Marinade
- 5-6 lbs Whole Duck (cleaned and cut into serving pieces)
- 6 cloves Garlic (minced into a paste)
- 3 tablespoons Lime Juice (freshly squeezed)
- 1 teaspoon Cumin (ground)
- to taste Salt and Black Pepper
- 1 cup Dry White Wine (a crisp Vinho Verde works beautifully)
The Tucupi Broth
- 2 liters Tucupi (fermented yellow cassava juice, pre-boiled)
- 4 leaves Chicória do Pará (also known as Culantro; substitute with cilantro if unavailable)
- 3 sprigs Alfavaca (Amazonian basil)
- 3 cloves Garlic (whole, smashed)
- 4 pieces Pimenta de Cheiro (aromatic yellow chili peppers, seeded and halved)
The Greens and Finishing
- 3-4 bunches Jambu (fresh paracress leaves and flowers)
- 2 tablespoons Olive Oil
👨🍳 Instructions
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1
Marinate the duck: In a large bowl, rub the duck pieces with minced garlic, lime juice, cumin, salt, pepper, and white wine. Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavors penetrate the meat.
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2
Preheat your oven to 375°F (190°C). Arrange the marinated duck pieces in a large roasting pan, skin-side up.
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3
Roast the duck for about 1 hour to 1 hour 15 minutes, or until the skin is golden brown and the meat is beginning to tenderize. The goal is to render the fat and develop a deep roasted flavor.
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4
While the duck roasts, prepare the tucupi. In a large heavy-bottomed pot, bring the tucupi juice to a gentle simmer over medium heat.
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5
Add the smashed garlic, chicória leaves, alfavaca, and pimenta de cheiro to the tucupi. Let it simmer for 30 minutes to infuse the broth with the aromatic herbs.
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6
Prepare the jambu: Wash the leaves thoroughly. In a separate pot of boiling salted water, blanch the jambu for 2-3 minutes until wilted but still bright green. Drain and set aside in cold water to stop the cooking.
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7
Once the duck is roasted, remove it from the oven. Discard the excess rendered fat from the pan, but keep the flavorful brown bits (fond).
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8
Carefully transfer the roasted duck pieces into the simmering tucupi broth. Ensure the meat is mostly submerged.
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9
Simmer the duck in the tucupi for another 45-60 minutes over low heat. The meat should be 'falling-off-the-bone' tender, having absorbed the tartness of the broth.
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10
Taste the broth. Adjust the salt if necessary. The flavor should be sharp, herbal, and deeply savory.
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11
Five minutes before serving, add the blanched jambu leaves to the pot. Stir gently to incorporate them into the stew.
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12
Turn off the heat and let the dish rest for 10 minutes. This allows the flavors to settle and the jambu to release its characteristic tingling sensation.
💡 Chef's Tips
Always ensure your Tucupi has been properly boiled before use; raw tucupi contains cyanide and must be cooked for hours (commercial versions are usually pre-boiled). If you can't find Jambu, you can use Watercress for the look, though you will miss the unique tingling sensation. Don't skip the roasting step! Roasting the duck first removes excess fat and adds a complexity that raw-stewing cannot achieve. Use a toothpick to prick the duck skin before roasting to help the fat render out more efficiently. If the tucupi is too acidic for your palate, a tiny pinch of sugar can help balance the sharpness without losing the character.
🍽️ Serving Suggestions
Serve with white rice to soak up the precious tucupi broth. Provide a side of 'Farinha d'água' (coarse cassava flour) for a traditional crunch. Offer a small bowl of 'Molho de Pimenta' (malagueta chilies mashed with tucupi) for those who want extra heat. A cold Brazilian lager or a refreshing Caipirinha made with lime and ginger pairs perfectly. Finish the meal with a cup of strong Brazilian coffee and a slice of Queijo de Coalho.