Pato no tucupi
Ingredients
- 1 duck (3 kilograms)
- 3 liters of tucupi
- 5 packs of jambu
- 10 cloves of garlic
- 2 onions
- 1 pack of chicory
- 2 tomatoes
- 2 lemon
- 1 pinch of black pepper
- 1 spoon of butter
- 2 spoons of olive oil
- Salt to taste
- Chilli pepper to taste
Method
The Duck
- Clean the duck and wash it with a few leaves of chicory and lemon
- Leave to mix overnight in vinegar with garlic, salt and pepper
- Cut in to pieces and brown it with onion, garlic, tomato (finely chopped), butter and olive oil
- Cook in a pan until it's soft
- Put
The tucupi
- Cook the Tucupi with freshly crushed whole garlic salt oil and chicory
The jambu
- Clean it well, remove all the flowers, cook with water and salt until softened, unstick and add to Tucupi
The spicy sauce
- Put some hot tucupi in a saucepan, add the lightly crushed red pepper
- When the duck is cooked, add it to a single pan with the tucupi and the jambu
- Serve with Rice Mandioca Flour