Pato no Tucupi

Ingredients

• 1 duck, about 2.2 kg, jointed into 8 pieces
• 3 limes, juiced
• 10 garlic cloves, crushed
• 2 litres tucupi
• 400 g jambu leaves and tender stems
• 1 bunch chicory (chicória do Pará) or coriander
• 1 small bunch basil
• 2 onions, one quartered and one sliced
• 4 malagueta chillies
• 2 tbsp oil
• Salt and black pepper
• Cooked white rice and coarse cassava flour, to serve

Before you cook

• Rub the duck pieces all over with the lime juice, crushed garlic, salt and pepper.
• Leave the duck to marinate in the fridge for at least two hours or overnight.
• Pick the jambu leaves and tender stems away from the thick stalks and wash them well.
• Heat the oven to 200C.

Steps

1. Wipe the marinade off the duck pieces and set them skin side up in a roasting tin.
2. Roast the duck for 50 minutes, until the skin is brown and much of the fat has run out.
3. Pour the tucupi into a large pot with the quartered onion, chicory, basil and two of the chillies.
4. Bring the tucupi to a rolling boil, then lower it to a steady simmer.
5. Simmer the tucupi uncovered for 30 minutes, which is essential because raw tucupi is not safe to eat.
6. Strain out the herbs and onion and return the clear yellow broth to the pot.
7. Heat the oil in a frying pan and soften the sliced onion for five minutes.
8. Tip the softened onion into the tucupi.
9. Lower the roasted duck pieces into the broth and season with salt.
10. Simmer gently for 45 minutes, until the duck is completely tender.
11. Bring a separate pan of salted water to the boil and cook the jambu for eight minutes, until the leaves are limp.
12. Drain the jambu and squeeze out the excess water.
13. Add the jambu and the remaining chillies to the duck pot and simmer for five minutes more.
14. Ladle each portion into a deep bowl with plenty of broth and serve with white rice and cassava flour.