Pato no Tucupi.

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 cutting the 1.6 kg regional duck into joints and wash it in water with lime.

Prepare the marinade using 10 black peppercorns, 1/4 teaspoon bay leaf powder, 1/2 teaspoon cumin, 50 ml olive oil, 1 tablespoon salt, 50 ml soy sauce, 100 ml dry white wine, 1 tablespoon turmeric, 1 small chopped onion, and 3 minced garlic cloves.

Blend the marinade ingredients in a blender, leaving out the olive oil initially.

Pour the olive oil over the duck and then add the blended marinade on top.

Cover the bowl and let the duck marinate in the refrigerator overnight, stirring occasionally if possible.

After marinating, place the duck in a baking dish lined with aluminum foil, shiny side up, and pour some wine over it.

Preheat the oven and bake the duck, turning it after 30 minutes to allow the fat to render out.

In a separate pot, bring 8 liters of water with 3 tablespoons of salt to a boil and blanch the jambu for 2 minutes, then cool it in ice water for 1 minute.

Prepare the tucupi by bringing 2 liters of pre-cooked tucupi to a boil and adding 4 torn chicory leaves, a small onion, 3 chili peppers, and 1 crushed garlic clove.

Reduce the heat to low and let the tucupi simmer for a while before adding the duck.

After baking for 1 hour, transfer the duck into the simmering tucupi.

Allow the duck to cook in the tucupi for 45 minutes to absorb the flavors.

After 45 minutes, add the blanched jambu to the pot and cover it, letting it incorporate for 5 minutes before turning off the heat.

Let the pot sit covered for a while before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens