Pato no tucupi (duck in tucupi sauce): a roasted duck boiled in tucupi sauce (made out of cassava roots), jambu leaves (Brazilian herb), served with rice and “farinha d’água” (special kind of flour from Para, made of cassava).

As it is served at restaurant Lá em Casa in Belém by Chef Daniela Martins.
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Duck in Tucupi Sauce
Author: Paulo Martins
Time of preparation: 1h30

6 portions



  •  Two average ducks
  •  6 liters of tucupi sauce
  •  6 packs of jambu (Acmella oleracea)
  •  1 pack of fresh basil
  •  1 pack of chicory
  •  2 garlic cloves
  •  20 units of cumari pepper
  •  Salt to taste


For seasoning

  • 5 lemons
  • 3 garlic cloves
  • Salt to taste
  • ½ liter of white wine
  • 1 unit of cumari pepper


Preparation (on the eve)

Wash the ducks in running water. In a bowl, prepare the seasoning by mixing the juice of lemons, three smashed garlic cloves, the white wine, the cumari pepper and salt to taste.

In this same bowl, put the ducks and season the meat. After that, leave the preparation inside the refrigerator one day before roasting the ducks – next day, only.

Roast the ducks for 90 minutes approximately. Leave them to cool.

In a pan, cook (to boil) the tucupi sauce with the cumari peppers, chicory and the garlic gloves.

Chop each roasted duck in 4 pieces and place them inside a pan, then add two liters of seasoned tucupi sauce and let it all boil until the meat gets softer. Debone und remove the skin of the duck pieces.


Preparation of jambu

Separate all the leaves of jambu (fresh basil) and wash them in running water. In a pan, with boiling water and salt to taste, put them all to cook lightly. Drain.


Cumari pepper sauce

Smash the peppers with salt to taste and the garlic clove. Add some hot tucupi sauce.


How to serve

Take a deep plate and place the duck pieces. Add the cooked the jambu (fresh basil) and seasoned tucupi. Side dish: rice, madioca flour and pepper sauce.


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