Coxinha de Pato
Coxinha made with duck meat.
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.
Función Premium
Família Scopel Cave e Empório
Función Premium
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.
Función Premium
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.
Función Premium
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.
Función Premium
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.
Función Premium
Explora platos y restaurantes adicionales de Brazilian Snack
Explorar Brazilian SnackDescubre los mejores lugares para comer y experiencias culinarias en Curitiba.
Explorar CuritibaAprende más sobre la cultura gastronómica, la escena de restaurantes y el patrimonio culinario de Brazil.
Explorar Brazil