Pato no Tucupi Recipe Calculator

Pato no tucupi: the Círio de Nazaré centerpiece

Pato no tucupi is duck that's roasted first, then simmered in tucupi broth with jambu leaves. The classic ratio runs about 800g–1kg duck per 4–6 people. The tucupi covers the meat, and the jambu goes in only during the last few minutes so the anaesthetic spilanthol survives. Garlic, chicory (chicoria-do-pará) and chilli round out the seasoning.

The calculator scales duck weight, tucupi volume and jambu bunches to the number of guests. The dish has indigenous and cabocla roots in Pará, and it anchors the lunch served on the second Sunday of October during the Círio de Nazaré, one of the largest Catholic processions anywhere. It belongs to the gastronomic Intangible Heritage of the state of Pará.

Applications

The Círio lunch is far from the only occasion. Belém restaurants serve pato no tucupi all year, and families make it for Sunday meals. The usual sides are white rice and farinha-d'água (coarse fermented cassava flour), and the broth gets ladled generously over the plate so the diner can mix everything together.

FAQ

Can I use chicken instead of duck? Yes, that version goes by frango no tucupi. It cooks faster (40–50min against 1h30 for duck) and tastes lighter, though purists still go for duck.

Why is duck the traditional choice? Domesticated ducks adapted well to the floodplains of the Amazon and were plentiful on ribeirinha properties. Their strong meat also stands up to the acidic, slightly bitter tucupi.

How spicy is it? Mild as it comes. The heat is from pimenta-de-cheiro (Capsicum chinense), an aromatic chilli that leans more fragrant than fiery. Want more? Extra chilli sauce comes on the side.