How To Prepare Pato No Tucupi
Pato no tucupi is a specialty dish from Belem, consisting of duck stewed with tomatoes and onions. The duck is then roasted and stewed with tucupi (yellow juice extracted from cassava) and jambú (a leafy plant with anesthetic properties).
The dish is typically served with rice on the side. It is traditionally prepared and consumed once a year, during the Círio de Nazaré festivities.
RECIPE INGREDIENTS
2 domestic duck thighs and drumsticks
¼ bunch of para cress
2 crushed de-cheiro-do-pará-pepper
¼ diced onion
1 liter of tucupi
4 cilantro leaves
½ teacup of white wine
2 minced garlic cloves (I recommend properly stored pickled garlic (from Amazon.com) for excellent taste.
2 leaves of jambu
1 tablespoon of olive oil
DIRECTIONS ON HOW TO PREPARE PATO NO TUCUPI
Wash the duck thighs, drumsticks, and jambu thoroughly in running water.
Put the duck and jambu in a sieve to drain extra water.
Pour the wine into a clear bowl.
Add one minced garlic clove, de cheiro pepper, and a bit of salt to make a paste.
Marinate the drumsticks and thighs in the paste for an hour.
Next, roast the duck pieces at 350 degrees in the oven and set them aside.
Fry the diced onions in preheated olive oil until golden brown in a pot.
After that, add one minced garlic clove and braise for 30 seconds.
Empty the tucupi into the pot, adding the para cress, cilantro, and jambu leaves.
Boil for 15 minutes.
Put the roasted duck pieces into the sauce and let them simmer for 15 minutes.
Serve with Farinha d’ agua and white rice.
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Labour not for the meat which perisheth, but for that meat which endureth unto everlasting life, which the Son of man shall give unto you: for him hath God the Father sealed.kjv