Dish

Pato no tucupi

Pato no tucupi is a flavorful and filling dish that is perfect for cold weather. The duck is cooked until tender and then combined with the tucupi broth, jambu, and other ingredients to create a rich and savory stew. The dish is typically served with rice and a side of farofa (toasted cassava flour).

Cuisine of the Americas› South American cuisine› Brazilian cuisine

Stew

Origins and history

Pato no tucupi has its roots in the indigenous cuisine of the Amazon region of Brazil. It is believed to have been created by the Tupinambá people, who used the tucupi broth as a base for many of their dishes. Over time, the dish evolved to include other ingredients, such as duck and jambu, which were introduced by Portuguese colonizers.

Dietary considerations

Gluten-free

Variations

There are many variations of pato no tucupi, depending on the region and the cook. Some recipes call for the addition of vegetables, such as tomatoes and onions, while others use different types of meat, such as chicken or beef. Some cooks also add spices, such as cumin and coriander, to give the dish a more complex flavor.

Presentation and garnishing

Pato no tucupi is typically served in a large bowl, with the rice and farofa on the side. The jambu leaves are often used as a garnish, as they have a unique numbing effect on the tongue. To prepare the jambu, simply blanch the leaves in boiling water for a few seconds, then rinse in cold water and drain. Serve the dish hot, with a caipirinha on the side.

Tips & Tricks

To make the dish even more flavorful, marinate the duck in a mixture of garlic, lime juice, and salt for a few hours before cooking. This will help to tenderize the meat and infuse it with flavor. Also, be sure to use fresh jambu leaves, as they can lose their numbing effect if they are not fresh.