Duck Recipes: Kalderatang Itik

                                Kalderatang Itik

Ingredients:
1 kilo duck or itik, chopped in to medium sizes
1 small can liver spread
2 tsp. garlic, minced
1 medium size onion, sliced
1 cup corn oil
1 red chili pepper or siling pula, sliced
1 small can tomato sauce
1 chicken bullion cube, dissolved in 2 cups hot water
½ cup bread crumbs
Salt
MSG

Cooking Procedures:

•  Fry the chopped duck until slightly brown in corn oil. After frying set aside. Use the oil for sautéing.
•  Sauté the garlic and onion until medium brown then pour in the 2 cups of dissolved bullions cube.
•  Simmer until the meat is tender. Add water if necessary to avoid drying up. Then add the liver spread and tomato sauce. Then add the chili pepper. 
• If the mixture is cook already, add the bread crumbs, salt and MSG to taste.

Duck Recipes: Stewed Native Duck in Nipa Wine

                                     Stewed Native Duck in Nipa Wine

Ingredients:
1 duck (or itik), about 2 Kilos, dressed cleaned, cut in serving pieces
Fresh nipa wine or tuba, about 2-3 Cups
1 cup Pineapple juice, as desired, to sweeten
1 cup Pineapple tidbits, carrots
1/2 cup soy sauce
Peppercorn and MSG

Cooking Procedures:
* Combine all Ingredients together and bring to a boil, uncovered. Then lower heat and boil, covered till duck meat is soft.
* Uncover and let the sauce simmer till thickened and sweet. In the last 5 minutes, add pineapple tidbits, carrots, soy sauce (for color), freshly ground black peppercorn and MSG. Serve.

Duck Recipes: Pato Binondo

                                         Pato Binondo

Ingredients:
1 duck, dressed
2 stalks leeks
2 big onions
3 medium potatoes, peeled
3 pieces ginger, sliced
4 black mushrooms, soaked in water with stems
removed
1/4 cup Worcestershire sauce
1/4 cup rice wine
1/3 cup soy sauce
2 tablespoons brown sugar

Cooking Procedures:
* Wash duck and dry. Bend leeks and insert into duck cavity. Stuff in also 1 whole onion and 1 piece ginger.
Put duck in a bowl and add the rest of the ingredients. Let stand 10 minutes.
* Strain duck and save marinade. In a large casserole, heat cooking oil, about 1 cup and brown duck. Remove excess oil leaving about 1/4 cup.
* Return duck to casserole. Add marinade and 1 cup water. Simmer over low fire till tender about 2 hours, turning duck once. Toward the end of cooking turn up the heat to thicken sauce.