Pato no TucupiDuck in Tucupi

Amazonian Duck Braised in Wild Manioc Juice with Jambu.

• 6 portions
• Prep 30 mins
• Cook 2 hours
• Norte (Pará)

Pato no tucupi is Belém on a plate: duck braised in tucupi, the amber fermented juice pressed from wild bitter manioc, its acidity and slight numbing bite defined by the Amazon long before anyone wrote recipes down. Jambu — the tingly paracress scattered on top — finishes the dish with an electric hum around the lips.

Ingredients

• •1 whole duck, about 2 kg, jointed into 8 pieces
• •500 ml tucupi (fermented wild manioc juice — sold bottled in Brazilian markets)
• •1 bunch jambu (paracress), stems and leaves
• •3 cloves garlic, minced
• •1 tbsp fine sea salt
• •1 tsp black pepper
• •1 bunch cilantro, chopped
• •1 bunch spring onions, chopped
• •2 bay leaves
• •1 lemon, juiced, for the marinade

Method

1. MarinateRub the duck pieces with garlic, salt, pepper, and lemon juice and marinate for at least 1 hour, or overnight in the refrigerator.
2. SearIn a heavy pot, brown the duck pieces well on all sides in their own rendered fat, about 10 minutes. Pour off excess fat.
3. Braise in tucupiAdd the tucupi and bay leaves with water to barely cover. Simmer gently, partially covered, for about 1 hour 30 minutes until the duck is tender and the sauce has darkened and reduced by half.
4. Cook the jambuMeanwhile, blanch the jambu in boiling salted water for 2 minutes until the stems yield, then drain and refresh.
5. ServePlate white rice, lay duck and sauce over it, top with jambu, and finish with cilantro and spring onion.

Questions