World Flavors Cookbook

Pato no Tucupi

A festive Amazonian dish of roast duck served in a broth of tucupi and jambu leaves.

Cuisine: Brazil

Ingredients

• 1 whole duck
• 2L tucupi juice
• 2 bunches of jambu
• Garlic, lime, and salt for marinade
• Cilantro and chicory

Instructions

1. Marinate the duck with lime and garlic for a few hours. Roast until tender.
2. Shred or cut the duck into pieces.
3. Boil tucupi with garlic and herbs for 20 minutes.
4. Add the duck pieces and jambu leaves to the tucupi.
5. Simmer for another 15 minutes. Serve with white rice and farinha d'água.