Cairina moschata momelanotus
At least one important traditional Brazilian recipe is made with this bird: Pato no tucupi, a specialty of the North region. The cut up bird is roasted and then stewed in tucupi, a broth prepared with the liquid extracted from manioc, and finalized with para cress, a herb that causes a tingling sensation in the mouth. The meat is darker and has more fat than chicken meat; the breast is usually grilled or roasted rare, and the other parts, such as drumsticks and thighs are roasted, added to stews or braised. The giblets and bones, combined with vegetables and seasonings, render flavorful broths.
