Égua Doido - Pato no Tucupi (receita típica do Círio de Nazaré)

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 discussing the cultural significance of the dish Pato no Tucupi and its connection to the Círio de Nazaré festival.

Introduce the duck, explaining its unique characteristics and the need for slow cooking due to its toughness.

Begin butchering the duck by removing the neck and cutting it into two to three pieces.

Remove the backbone and chop the remaining parts of the duck into smaller pieces, including thighs, wings, and breast.

Trim excess fat from the duck pieces to use for frying later.

Prepare a complete seasoning mix by adding half a bunch of coriander and about 2 cm of ginger (with skin) to a blender.

Instead of using only oil, mix in half tucupi with the oil in the blender and blend until well combined.

Season the duck pieces with three tablespoons of the prepared seasoning mix and one tablespoon of salt, ensuring the duck is well coated.

Let the duck marinate for a while to absorb the flavors.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens