Brazilian Pato no Tucupi, Duck in Tucupi Broth with Jambu

📍 Where this dish comes from: Belém · Ver-o-Peso Market
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Pato no tucupi is Pará's most celebrated dish and the centerpiece of family lunches during Belém's Círio de Nazaré festival. Roasted duck is simmered in tart, golden tucupi broth and served with tender jambu leaves that make the mouth tingle. It is rich, sour and herbal all at once, and naturally low in carbs.

Per serving: 839 calories · 5.2 g net carbs · 24 g protein · 79 g fat (calculated from the ingredients)

What You’ll Need

Brazilian Pato no Tucupi, Duck in Tucupi Broth with Jambu

Pato no tucupi is Pará's most celebrated dish and the centerpiece of family lunches during Belém's Círio de Nazaré festival. Roasted duck is simmered in tart, golden tucupi broth and served with tender jambu leaves that make the mouth tingle. It is rich, sour and herbal all at once, and naturally low in carbs.

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Prep Time: 2 hours hours 20 minutes minutes

Cook Time: 2 hours hours

Total Time: 4 hours hours 20 minutes minutes

Course: Soup

Cuisine: Brazilian

Servings: 6 servings

Calories: 839kcal

Ingredients

• 1 whole duck about 5 pounds, cut into 8 pieces (about 2 1/2 pounds edible meat and skin)
• Marinade: 1 1/4 cups prepared (cooked) tucupi
• 4 garlic cloves crushed
• Juice of 1 lime
• 1 1/2 teaspoons salt
• Broth: 4 cups prepared (cooked) tucupi
• 1 bunch culantro or cilantro chopped
• 2 pimenta de cheiro or other mild sweet peppers chopped
• 2 large bunches jambu leaves (or watercress)

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Instructions

• Prick the duck skin all over with a fork. Mix the marinade tucupi, garlic, lime juice and salt and pour it over the duck. Refrigerate for at least 2 hours, or overnight.
• Heat the oven to 400°F (200°C). Lift the duck from the marinade, reserving the liquid, and roast skin-side up on a rack for 45 to 50 minutes, until golden and much of the fat has rendered out.
• Meanwhile, bring the broth tucupi, the reserved marinade, culantro and peppers to a boil in a large pot. Lower the heat and simmer for 20 minutes.
• Add the roasted duck pieces to the tucupi and simmer gently, partly covered, for 45 minutes to 1 hour, until the meat is very tender.
• Blanch the jambu in boiling salted water for 2 to 3 minutes and drain.
• Arrange the duck in a deep platter, lay the jambu around it and ladle the hot tucupi broth over everything. Serve in shallow bowls.

Notes

Only use tucupi sold as cooked or ready to use, since raw cassava juice is toxic. Roasting first renders much of the duck fat; save it for frying, and skim any fat from the broth before serving. The dish tastes even better the next day, so many families in Belém make it ahead.

Chef's Tip: If your tucupi tastes very sharp, simmer it a little longer before adding the duck. The sourness mellows as it cooks.

Keto Swap: Pato no tucupi is naturally low in carbs. In Belém it is served with white rice and cassava flour, so serve it with cauliflower rice and skip the farinha.

Success Tip: For a holiday table, serve the duck on a large platter with the jambu and bowls of extra broth for spooning, the way families in Pará do for the Círio.

Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 839kcal | Protein: 24g | Fat: 79g | Fiber: 1.4g

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About This Dish

The Círio de Nazaré, held in Belém on the second Sunday of October, is one of the largest religious processions in the world, and UNESCO recognized it as intangible cultural heritage in 2013. After the procession, families gather for a large lunch, and pato no tucupi is the traditional main dish. Tucupi is the yellow juice pressed from grated bitter cassava, left to settle and then boiled for a long time to remove its natural toxins. Jambu leaves give the dish its signature tingling sensation.

This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 3: Soups & Stews (Ver-o-Peso Market). See all Brazilian recipes