Brazil

1 duck weighing 3 kg 3 liters of tucupi 5 bunches of jambu 10 cloves of garlic 2 onions 1 bunch of chicory from Pará to taste 2 tomatoes 2 lemons 1 pinch of black pepper 1 spoon of butter 2 tablespoons of olive oil

duck in tucupi

Limpe o pato e o lave com algumas folhas de chicória e limão.
Deixe-o de véspera na vinha d'alho com alho, sal e pimenta-do-reino.
Corte-o em pedaços e refoge-o com cebola, alho, tomate bem picados, com a manteiga e o azeite.
Asse-o de panela para amolecer e depois asse-o de forno até dourar.
O TUCUPI:
Ferver o tucupi com sal, dentes de alhos inteiros apenas amaçados, a chicória.
O JAMBU:
Lave-o bem , retire as flores, quando houver, afervente-o em aguá e sal até amolecer, escorra e coloque-o no tucupi.
MOLHO DE PIMENTA:
Coloque um pouco do tucupi quente em uma molheira, acrescente a pimenta de cheiro levemente amassada.
Quando o pato estiver macio e tostado, junte-o ao tucupi com o jambu e quando ferver estará pronto. Siva-o com farinha de mandioca paraense e arroz branco.

Clean the duck and wash it with some chicory and lemon leaves.
Leave it overnight in the garlic vine with garlic, salt and pepper.
Cut it into pieces and sauté it with finely chopped onion, garlic, tomato, butter and olive oil.
Roast it in a pan to soften and then bake it in the oven until golden.
THE TUCUPI:
Boil the tucupi with salt, whole garlic cloves just crushed, the chicory.
THE JAMBU:
Wash it well, remove the flowers, if any, boil it in water and salt until it softens, drain and place it in the tucupi.
PEPPER SAUCE:
Put some of the hot tucupi in a sauceboat, add the lightly crushed chili pepper.
When the duck is soft and toasted, add it to the tucupi with the jambu and when it boils it will be ready. Serve it with manioc flour from Pará and white rice.

duck in tucupi

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