Pato no Tucupi with Farofa: A Flavorful Brazilian Delight

Ingredients

• 1 whole duck, cut into pieces (about 2 kg / 4.4 lbs) 1 whole duck, cut into pieces (about 2 kg / 4.4 lbs)
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 500 ml (2 cups) tucupi sauce 500 ml (2 cups) tucupi sauce
• 2 onions, sliced 2 onions, sliced
• 4 cloves 4 cloves
• 2 bay leaves 2 bay leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 200 g (1 ½ cups) cassava flour 200 g (1 ½ cups) cassava flour
• 100 g (3.5 oz) bacon, diced 100 g (3.5 oz) bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 20g (Sugar: 2g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the minced garlic, ground cumin, paprika, salt, and pepper. Rub the spice mixture all over the duck pieces and let them marinate for at least 1 hour.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the sliced onions, cloves, and bay leaves. Sauté until the onions are translucent.
3. 3.
   Add the marinated duck pieces to the pot and brown them on all sides.
4. 4.
   Pour in the tucupi sauce and bring it to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the duck is tender.
5. 5.
   While the duck is cooking, prepare the farofa. In a separate pan, melt the butter over medium heat. Add the diced bacon and cook until crispy. Remove the bacon from the pan and set it aside.
6. 6.
   In the same pan, add the finely chopped onion and sauté until it becomes translucent.
7. 7.
   Add the cassava flour to the pan and toast it until it turns golden brown, stirring constantly.
8. 8.
   Return the crispy bacon to the pan and mix it with the toasted cassava flour. Cook for an additional 2 minutes, then remove from heat.
9. 9.
   Once the duck is tender, remove it from the pot and transfer it to a serving dish. Pour the tucupi sauce over the duck.
10. 10.
    Garnish with fresh parsley and serve the Pato no Tucupi with the crispy farofa on the side.

Treat your ingredients with care...

• Cassava flour — Make sure to toast the cassava flour until it turns golden brown to enhance its flavor and remove any raw taste.

Tips & Tricks

• If you can't find tucupi sauce, you can substitute it with a mixture of equal parts of chicken broth and lime juice for a similar tangy flavor.
• For a healthier version, you can remove the duck skin before cooking.
• Serve the Pato no Tucupi with steamed rice to complete the meal.
• If you prefer a spicier dish, add some chopped chili peppers to the tucupi sauce.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Pato no Tucupi with a generous portion of the crispy farofa on the side. Accompany it with steamed rice and a fresh salad for a complete and satisfying meal.

Presentation advice

Arrange the tender duck pieces on a large serving platter and pour the tucupi sauce over them. Sprinkle fresh parsley on top for a pop of color. Place the crispy farofa in a separate bowl and serve it alongside the duck. This vibrant and flavorful dish will surely impress your guests.