Entree: Brazil – Amazonas – Pato no Tucupi (Duck cooked in seasoned tucupi manioc broth, traditionally served with jambu and rice)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 45 min

Total 2 hrs 10 min

Ingredients

- 1 whole duck, approx. 4 lb (1.8 kg)
- 2 tsp (10 g) coarse salt
- 1 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 cloves (12 g) garlic, minced
- 1 medium onion, about 6 oz (170 g), chopped
- 6 cups (1.4 L) tucupi (store-bought or prepared manioc broth)
- 2 cups (60 g) jambu leaves
- 2 bay leaves (approx. 2 g)
- 1 tsp (5 g) ground malagueta or red pepper, optional
- 1 tbsp (15 ml) lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 cups (360 g) white rice, uncooked, to serve
- 1/2 cup (60 g) manioc flour (farinha de mandioca), to serve
- Optional for homemade tucupi: 3 lb (1.4 kg) bitter cassava (manioc) to extract juice if not using store-bought tucupi

Instructions

1. Preheat the oven to 375°F (190°C) if roasting; pat the duck dry, rub all over with salt and pepper, and let rest 20 minutes. Heat oil in a large Dutch oven over medium-high heat and brown the duck on all sides, about 8–10 minutes total. Remove and set aside.
2. In the same pot, add the chopped onion and minced garlic and cook until softened, about 3–4 minutes. Return the duck to the pot, add tucupi to cover the bird (about 6 cups / 1.4 L), bay leaves, and malagueta if using. Bring to a gentle simmer.
3. Cover and transfer the pot to the oven, or simmer on the stovetop over low heat, and cook until the duck is tender, about 1 hour 15 minutes to 1 hour 30 minutes. Baste the duck once or twice during cooking with the tucupi.
4. Meanwhile, if making tucupi from cassava, grate the bitter manioc and press to extract the juice, let the sediment settle, and decant and boil the clear liquid until it becomes the yellow tucupi; strain before using. If using store-bought tucupi, simply heat and season.
5. With 15 minutes remaining, add the jambu leaves to the pot so they wilt and release their characteristic tingle into the sauce. Stir in lime juice and chopped cilantro, and adjust seasoning with salt and pepper to taste.
6. Remove the duck and carve. Strain the tucupi sauce into a saucepan, simmer briefly to concentrate if needed, and ladle over the carved duck. Serve immediately with steamed white rice and manioc flour on the side so diners may sprinkle as desired.