Pato no Tucupi Amazonense

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat and more affordable.

tucupi

💰Cheaper: chicken broth

Chicken broth can mimic the flavor in a pinch.

jambu

💰Cheaper: spinach

Spinach can provide a similar texture.

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and neutral in flavor.

Boil the tucupi in a pot.

Tear the jambu leaves into pieces instead of cutting them.

Add sliced or crushed garlic to the boiling tucupi.

Prepare the duck by removing the skin and washing it with cachaça.

Marinate the duck with garlic, wine, and salt.

Add the marinated duck to the boiling tucupi.

Cook the duck until tender, checking that it doesn't fall apart.

If using a supermarket duck, it takes about 30 minutes to cook; a free-range duck takes about an hour.

While the duck cooks, prepare the jambu by cleaning and removing any impurities.

Add the jambu to the pot once the duck is nearly cooked.

Adjust the flavor of the tucupi with ajinomoto, sugar, and salt as needed, tasting as you go.

Serve the dish hot, ensuring the duck is tender and the flavors are balanced.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary