Pato no Tucupi
Duck cooked in tucupi sauce, a classic dish from Pará cuisine. Served with rice and jambu.
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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Casa do Pará
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Pato no Tucupi is a dish deeply rooted in the Amazonian region of Brazil, specifically Pará. Its origins reflect a blend of indigenous ingredients and cooking techniques combined with influences from Portuguese colonization and subsequent adaptations. The use of duck represents a connection to European poultry, while tucupi and jambu are distinctly indigenous Amazonian staples.
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Pato no Tucupi is more than just a meal; it is a cultural icon of Pará state in Brazil, particularly associated with the Círio de Nazaré festival, one of the largest religious processions in the world. It represents the region's unique biodiversity and culinary heritage.
Círio de Nazaré
Pato no Tucupi is a traditional dish served during the Círio de Nazaré, a major Catholic festival held in Belém, Pará. Families prepare and share the dish as part of the festivities, showcasing hospitality and regional pride.
Regional Identity
The dish is strongly associated with the Amazon region and represents the unique culinary traditions of Pará. Its ingredients and preparation methods reflect a deep connection to the local environment and indigenous heritage.
Family Traditions
The preparation of Pato no Tucupi is often a family affair, with recipes passed down through generations. It's a dish that brings people together and strengthens familial bonds.
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Pato no Tucupi is a complex dish offering a balance of savory, sour, earthy, and numbing sensations. The duck contributes richness, while tucupi adds a sour and slightly fermented depth. Jambu provides a unique tingling or numbing effect.
The primary flavors come from the smoked duck, which is first roasted or fried and then simmered in tucupi, a yellow liquid extracted from pressed wild manioc root. Tucupi is fermented, giving it a characteristic sour and slightly acidic taste. Jambu, an Amazonian herb, is added towards the end of cooking, contributing a distinct numbing or tingling sensation on the lips and tongue. Garlic, chicory and aromatic herbs are added to enhance the flavors. Served with white rice, the dish offers textural contrast and balance.
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Tucupi Preparation
Tucupi must be boiled for several hours to remove any traces of cyanide naturally present in the wild manioc root. This is a crucial step for safety.
Jambu Handling
Add Jambu towards the end of cooking to preserve its numbing effect. Overcooking can diminish this characteristic.
Duck Selection
Choose a good quality duck, preferably one that has been properly smoked for a deeper, richer flavor. Smoked duck can typically be found at local markets and/or butcher shops
Chicory
Consider adding chicory to soften the gamey flavor from the duck.
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