Coxinha de Pato
Coxinha made with duck meat.
Tabela Nutricional
* O % do Valor Diário (VD) informa quanto um nutriente em uma porção de alimento contribui para uma dieta diária. 2.000 calorias por dia são usadas para conselhos nutricionais gerais.
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Família Scopel Cave e Empório
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Coxinha, in general, originated in São Paulo, Brazil, likely in the 19th century. While the precise origins are debated, it is often linked to adapting and reimagining European croquettes using readily available local ingredients. The 'de Pato' version, using duck, is a more recent and upscale adaptation, representing a culinary evolution and diversification of the classic coxinha.
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While regular chicken coxinha is a popular street food, the duck version is generally seen as a more gourmet or special occasion dish, representing a refined take on a Brazilian classic.
Gastronomic Innovation
Coxinha de Pato exemplifies how traditional Brazilian cuisine can be elevated and transformed using premium ingredients and sophisticated techniques.
Regional Variation
While widespread throughout Brazil, regional variations may exist in the spices and seasonings used in the duck filling.
Restaurant Staple
Frequently found on the menus of upscale Brazilian restaurants and gastropubs, Coxinha de Pato is a symbol of culinary ingenuity.
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Coxinha de Pato offers a rich and savory flavor profile, combining the tenderness of duck meat with the crispy exterior and creamy filling familiar in a coxinha.
The dominant flavor comes from the slow-cooked duck meat, which is typically shredded and seasoned with aromatic herbs, spices, and often a touch of wine or stock for depth. This rich duck filling is then enveloped in a creamy, often cheesy, potato or cassava dough. The exterior is coated in breadcrumbs and deep-fried to a golden crisp, providing a textural contrast and satisfying crunch. Some variations may include ingredients like bacon or olives to complement the duck.
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Duck Preparation
Slow-cooking the duck until it is incredibly tender is crucial. Shred the meat finely and ensure it is well-seasoned.
Dough Consistency
The dough should be pliable and not too sticky. Adjust the amount of liquid in the recipe as needed.
Shaping Technique
Practice shaping the coxinha to ensure a consistent and visually appealing teardrop shape. Seal the dough completely to prevent filling leakage during frying.
Frying Temperature
Maintain a consistent oil temperature for even cooking and a crispy exterior.
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