Pato no Tucupi
Duck cooked in tucupi (a yellow liquid extracted from wild manioc root) and jambu (a native herb that causes a tingling sensation).
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Pato no Tucupi reflects the blending of indigenous ingredients and cooking techniques with European influences, particularly Portuguese. Duck, introduced by the Portuguese, was incorporated into the Amazonian culinary landscape, complementing native ingredients like tucupi and jambu. The dish represents a fusion of cultures and a resourceful adaptation to the Amazonian environment.
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Pato no Tucupi is deeply rooted in the culture of the Amazon region, particularly in the state of Pará. It's often served during special occasions, celebrations, and family gatherings, symbolizing hospitality and regional pride.
Festas Juninas
Pato no Tucupi is a popular dish during Festas Juninas (June Festivals), a traditional celebration in Brazil that combines indigenous, African, and European traditions. Its preparation and consumption contribute to the festive atmosphere.
Family Gatherings
The dish is frequently prepared for family meals, especially on weekends or holidays. The preparation is often a collaborative effort, strengthening familial bonds and passing down culinary traditions.
Regional Identity
Pato no Tucupi is a strong symbol of Pará's regional identity and culinary heritage. It showcases the unique ingredients and flavors found in the Amazon rainforest, differentiating it from other Brazilian cuisines.
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Pato no Tucupi offers a unique and complex flavor profile characterized by savory duck, tangy tucupi, and the distinctive tingling sensation of jambu.
The duck provides a rich, gamey, and savory base. Tucupi, derived from fermented manioc root, imparts a sour, earthy, and slightly acidic flavor. Jambu contributes a unique and noticeable tingling or numbing sensation on the lips and tongue, often described as electric or fizzy, adding another dimension to the overall taste. Garlic and chicória do Pará (a local herb) add aromatic and savory notes, balancing the dish's unique elements. Additional spices contribute subtle warmth and complexity.
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Tucupi Preparation
Proper preparation of the tucupi is crucial. It involves extracting the juice from the manioc root, fermenting it to reduce cyanide levels, and then cooking it to eliminate any remaining toxins. Always source tucupi from reputable vendors or ensure it has been properly processed.
Jambu Handling
Jambu's tingling effect intensifies with cooking. Add it towards the end of the cooking process to preserve its characteristic sensation. Adjust the amount according to personal preference for the level of tingling desired.
Duck Preparation
Marinating the duck overnight with garlic, herbs, and spices helps to tenderize the meat and infuse it with flavor. Consider using a slow-cooking method or pressure cooker to ensure the duck is tender and succulent.
Balancing the Flavors
The key to a good Pato no Tucupi is balancing the acidity of the tucupi with the richness of the duck and the unique sensation of the jambu. Taste and adjust seasonings throughout the cooking process to achieve the desired flavor profile.
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