Entree: Brazil – Para – Pato no Tucupi (Duck stewed in sour fermented manioc broth flavored with jambu)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 whole duck, about 4 lb (1.8 kg), trimmed and cut into serving pieces
- 2 tbsp (30 ml) annatto oil or vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 garlic cloves, minced, approx. 12 g
- 2 cups (480 ml) prepared tucupi (fermented manioc broth)
- 2 cups (480 ml) chicken or duck stock
- 4–6 malagueta peppers or small hot peppers, pierced, about 10–15 g
- 1 cup (25 g) fresh jambu leaves and tender stems (or substitute fresh spinach)
- 2 bay leaves
- 1 tbsp (15 g) coarse salt, or to taste
- 1 tsp (5 g) freshly ground black pepper
- 2 tbsp (30 g) chopped fresh cilantro
- 2 cups (360 g) hot cooked white rice for serving
- Farinha d'água or cassava flour for sprinkling (optional)

Instructions

1. Pat duck pieces dry and season with salt and pepper. In a large heavy pot or Dutch oven, heat annatto oil over medium-high heat and brown the duck pieces in batches until golden on all sides; transfer to a plate.
2. Reduce heat to medium, add the sliced onion and garlic to the pot, and sauté until soft and translucent, about 6–8 minutes. Add the pierced malagueta peppers and bay leaves and stir for 1 minute.
3. Pour in the tucupi and stock, scraping any browned bits from the bottom. Return the browned duck pieces to the pot so they are mostly submerged. Bring to a gentle simmer, cover, and cook until the duck is very tender, about 60–90 minutes, turning pieces once or twice.
4. When the duck is tender, remove the lid, adjust seasoning with salt and pepper, and simmer uncovered 10–15 minutes to concentrate the sauce if needed. Add the jambu in the last 3–5 minutes of cooking just to wilt it and release its characteristic tingling effect.
5. Stir in chopped cilantro, remove bay leaves, and serve the duck and generous ladles of tucupi over hot white rice. Offer farinha d'água or cassava flour at the table for sprinkling.