This traditional dish combines tender duck meat, marinated with a delicious tucupi sauce, and enriched with fresh herbs like basil, chicory, and jambu.
The preparation involves marinating the duck in a mixture of lemon, garlic, vinegar, and habanero peppers, then slowly roasting it to ensure succulence.
The tucupi sauce, cooked with jambu leaves and spices, enhances the flavor of the dish, creating a culinary experience filled with aromas and textures.
It is perfect for sharing on special occasions or to enjoy a dish full of Latin American identity.
Duck in Tucupi
Ingredients
3 kilograms of Duck
3 liters of Tucupi
100 grams of Onion
10 grams of Tomato
10 grams of Pounded garlic
6 Habanero peppers
10 grams of Pepper
4 Bunches of jambu
1 Bunch of chicory
1 Bunch of basil
2 tablespoons of Vinegar
5 Lemon juice
5 Garlic heads
½ liter of Alcohol vinegar
1 pinch of Salt
Preparation
Step 1 : First, carefully clean the ducks, removing any impurities, and cut them vertically.
Step 2 : Then, wash them with lemon juice to ensure they are very clean.
Step 3 : Place the ducks in the marinade sauce, which contains lemon, garlic, vinegar, chili, and salt, and refrigerate for one to two hours to absorb the flavors.
Step 4 : After this time, transfer the ducks to a preheated oven and roast until they turn a golden color and remain juicy.
Step 5 : Then, cut into medium-sized pieces without removing the bones and set aside.
Step 6 : In a large pot, place the tucupi and aromatic herbs such as basil, chicory, and jambu, along with garlic and chilies, and cook for about 40 minutes, slowly adding water while stirring the mixture.
Step 7 : Meanwhile, prepare the jambu leaves, which are separated, rinsed, and blanched in boiling salted water for about 15 to 20 minutes.
Step 8 : Then, drain and set aside.
Step 9 : Once the tucupi is ready, add the duck to the mixture in the pot, and return it to the oven to make the meat even more tender.
Step 10 : Add slices of onion and tomato, cooking for a few more minutes.
Step 11 : Finally, add the jambu leaves and let it boil for about five minutes.
Step 12 : To serve, prepare a sauce with the remaining habanero peppers and a bit more tucupi, creating a dish full of intense and traditional flavors.
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