Duck Tucupi (Pato no Tucupi)
A delicious native Brazilian recipe, consists of duck, garlic, jambu herb and the juice of both lemons and manioc roots.
On a large bowl, crush the garlic, salt, pepper, lime juice, and bay leaf. Add the duck; turn to coat. Cover and marinate in the refrigerator for 2 hours, turning the duck once. Preheat the oven to 300°F.
Place the duck on a rack in a roasting pan. Pour remaining marinade and ½ cup water into the pan. Place the pan on the lower oven rack and roast for 1 hour or until the skin crisp and juices run clear when the meat is pricked with a fork.
Cool and cut into pieces, removing the backbone and wing tips.
Place the duck in a large nonreactive saucepan and barely cover with water; cook gently for 1 hour over medium heat. Add the tucupi juice and simmer for 30 minutes.
Bring a pot of water to a boil and plunge in the jambu or sorrel for 2 minutes. Drain and chop the jambu, and add to the tucupi soup. If using sorrel or watercress, add directly to the tucupi. Remove the duck pieces from the pan, separate the meat from bones.
To serve, take a soup bowl and place ½ cup chicory in the bottom, followed by the duck meat duck and 2 cups of the broth.
Serve as a first course or as a main dish with rice.
Ingredients (serves 4)
2 garlic cloves, peeled
Salt and freshly ground pepper to taste
Juice of 2 limes
1 bay leaf, crumbled
2 pounds duck, washed
½ cup water
5 cups tucupi juice
½ cup jambu, sorrel, or water-cress, washed and drained
2 cups chicory, washed and drained, cut in chiffonade
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