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Poto no Tucupi (Brazilian Tucupi and Duck Soup)
Poto no Tucupi (Brazilian Tucupi and Duck Soup) is a traditional Brazilian recipe for a soup of duck and jambu leaves cooked in cassava liquid that's adapted to be made with wild sneezewort leaves. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Brazilian Tucupi and Duck Soup (Poto no Tucupi).
prep time
20 minutes
cook time
210 minutes
Total Time:
230 minutes
Serves:
4
Rating: 
Tags : Wild FoodBrazil Recipes
Pato no tucupi is a delicious native Amazonian soup and a traditional Brazilian recipe. This food dish consists of a duck, garlic, jambu herb and the juice of both lemons and manioc roots. If you visit Brazil, Pato no tacupi is the most highly recommended Brazilian recipe. Tucupi is a yellow juice expressed from soaked, fermented, cassava that's then boiled.
Ingredients:
2 garlic cloves, peeled
Salt and freshly-ground black pepper to taste
Juice of 2 limes
1 dried bay leaf, crumbled
900g (2 lbs) duck legs, washed
120ml (½ cup) water
1.25l (5 cups) tucupi juice
15g (½ cup) jambu, sneezewort leaves, sorrel, or watercress, washed and drained
150g (2 cups) chicory, washed and drained, cut in chiffonade
Method:
Pre-heat your oven to 150°C (300°F). In a mortar, crush together the garlic, salt, black pepper, lime juice and bay leaf.
Add the duck to a bowl, scrape over the marinade and turn to coat the duck. Cover and set aside in the refrigerator to marinate for 2 hours, turning the duck over once.
Sit a rack in a roasting tin. Arrange the duck pieces on top then pour over any remaining marinade and 120ml (1/2 cup) water. Transfer to the lower rack of your pre-heated oven and roast for 1 hour, or until the skin is crispy and the juices run clear when the thickest part is pricked with a fork.
Remove the meat from the oven then set aside to cool. Place the duck in a large, non-reactive saucepan and barely cover with water; cook gently for 1 hour over medium heat. Now pour in the tucupi juice and simmer for 30 minutes.
Bring a pot of water to a boil and plunge in the jambu, sneezewort leaves, or sorrel for 2 minutes. Drain and chop the leaves, then add to the tucupi soup. If using sorrel or watercress, add directly to the tucupi. Remove the duck pieces from the pan, keeping 4 whole the separate the meat from bones, and shred the meat into small pieces.
To serve, take a soup bowl and place 1/4 of the chicory in the bottom, followed by 5 tablespoons of the shredded duck and 500ml (2 cups) of the broth. Repeat with three more bowls.
Serve as a first course or as a main dish with rice.
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