PATO NO TUCUPI/CULINÁRIA PARAENSE

tucupi

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides a similar base flavor while being more accessible.

jambu

🥗Healthier: arugula

💰Cheaper: spinach

Spinach can mimic the texture while being more common.

dried shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu offers a protein alternative without the seafood flavor.

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is a leaner and more affordable poultry option.

Start by cleaning and cutting the duck, discarding the head and keeping the heart and liver for use later.

Soak the duck in water and then scald it with vinegar to remove the smell, boiling it briefly.

Wash the duck with lime juice using 2 limes.

Chop the seasonings: bell pepper, tomato, onion, and garlic, and prepare the jambu by washing it.

Put the cleaned duck into a pressure cooker for pre-cooking.

Add the chopped seasonings and a teaspoon of salt to the duck in the pressure cooker, mixing well.

Sauté the duck with the seasonings in the pressure cooker for about 10 minutes, adding some oil if the duck is not fatty.

After sautéing, add 2 cups of water gradually, then cover the pressure cooker and cook for 15 minutes.

Once cooked, remove the duck and let it reduce the sauce in the pressure cooker.

Transfer the duck to a baking dish to brown it in the oven for a roasted appearance.

Prepare the tucupi by boiling 2 liters of it with coriander, garlic, and green seasoning, adjusting the salt as needed.

Once the tucupi is boiling, add the cooked jambu leaves and then the browned duck, cooking for an additional 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens