Argentinian-style Pato no Tucupi

Ingredients

In this Argentinian adaptation of Pato no Tucupi, we incorporate the traditional flavors of Argentina by marinating the duck in a blend of Argentinian spices. Additionally, we use tucupi sauce to add a tangy and sour note to the dish, enhancing the overall flavor profile. We alse have the original recipe for Pato no tucupi, so you can check it out.

• 1 whole duck, cleaned and quartered 1 whole duck, cleaned and quartered
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 tablespoon paprika (15g) 1 tablespoon paprika (15g)
• 1 tablespoon dried oregano (15g) 1 tablespoon dried oregano (15g)
• 1 tablespoon ground cumin (15g) 1 tablespoon ground cumin (15g)
• 4 cloves garlic, minced 4 cloves garlic, minced
• Salt and pepper to taste Salt and pepper to taste
• 2 cups tucupi sauce (470ml) 2 cups tucupi sauce (470ml)
• 2 cups cooked rice (470g) 2 cups cooked rice (470g)
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 7g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 45g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the olive oil, paprika, dried oregano, ground cumin, minced garlic, salt, and pepper. Mix well to form a marinade.
2. 2.
   Place the duck quarters in a large dish and pour the marinade over them. Rub the marinade into the duck, ensuring it is evenly coated. Cover the dish and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   Heat a large oven-safe skillet over medium-high heat. Add the duck quarters, skin side down, and sear for 5 minutes until golden brown. Flip the quarters and sear for an additional 5 minutes.
5. 5.
   Pour the tucupi sauce into the skillet, covering the duck. Transfer the skillet to the preheated oven and bake for 1 hour, or until the duck is tender and cooked through.
6. 6.
   Remove the skillet from the oven and let the duck rest for a few minutes. Serve the duck over a bed of cooked rice, spooning the tucupi sauce over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Duck — Make sure to thoroughly clean and quarter the duck before marinating it. This will ensure even cooking and maximum flavor absorption.

Tips & Tricks

• For an extra burst of flavor, add a splash of red wine to the tucupi sauce before baking the duck.
• If tucupi sauce is not available, you can substitute it with a mixture of equal parts lemon juice and chicken broth.

Serving advice

Serve the Argentinian-style Pato no Tucupi with a side of fluffy rice to soak up the delicious tucupi sauce. Add a fresh salad or steamed vegetables for a complete and satisfying meal.

Presentation advice

Arrange the tender duck quarters on a plate, spooning the tucupi sauce over them. Garnish with fresh parsley for a pop of color. Serve the dish alongside a mound of fluffy rice for an enticing presentation.