In this post, you will learn how to make the heart of Amazonas Cuisine, This dish is a local tradition from the original indios who lived before the Portuguese discovered Brazil.
Become global know by the Chef Alex Atala
Introduction
Pato no Tucupi is a traditional dish from the Amazon region, featuring duck cooked in tucupi, a yellow liquid extracted from cassava root. It is a unique and flavorful dish that represents the indigenous cuisine.
We will have a dedicated port on how to make tucupi…
Ingredients List
- 1 whole duck, cut into pieces
- 1 liter tucupi
- 4 cloves garlic, minced
- 2 jambu sprigs
- Salt to taste
- Black pepper to taste
- bay leaves
- 1 onion dices
- 20gr of coriander washed and chopped
Preparation Details
- Clean and cut duck into pieces.
- Wash jambu thoroughly.
Preparation Steps
- Season duck pieces with salt and pepper.
- Sauté garlic and onions in a pot, add duck pieces and brown.
- Add tucupi and bring to a boil along with the bay leaves
- Reduce heat and simmer until duck is tender.
- Add jambu sprigs and cook for a few more minutes.
- Taste and adjust the seasoning
- Close de fire and add the coriander
Tips and Tricks
- Use fresh tucupi for the best flavor.
- Jambu has a unique tingling sensation.
- Serve with farofa (recipe coming soon)
Allergens and Dietary Information
- Contains duck.
- Not gluten-free.
- Not dairy-free.
Nutritional Information
- Calories: 550 kcal
- Fats: 35g
- Proteins: 35g
- Carbohydrates: 10g
Servings
4 servings.
