Duck Recipes: Patong Relleno (Stuffed Duck)

                                 Patong Relleno (Stuffed Duck)

Ingredients:
4 tablespoons butter
2 onions (one onion cubed, the other quartered)
250-300 grams button mushrooms, quartered
250 grams ham, cubed
500 grams liempo (pork belly) ground
1 whole duck (native or other variety)
salt to taste
black peppercorns, crushed
oil for frying
2 to 2-1/2 liters chicken or duck stock
1 leek stalk, cut in half
2 bay leaves
1/2 cup sherry or brandy
1 whole medium pechay (Chinese cabbage)

Cooking Procedures:
* In 3 tablespoons butter, saute onions, mushrooms, ham and pork belly until onions are soft. Strain and reserve the juice. Let cool.
* Rub duck inside out with l tablespoon butter, salt and pepper. Stuff and truss duck.
* Heat oil and deep fry duck until skin is browned. Remove from oil and in another pan, braise with reserved juice. Add stock, leek stalk and bay leaves. Braise in low heat until duck is cooked. Season with salt, pepper and sherry.
* Braise pechay with stock until half done. Arrange the vegetables to garnish platter.
* Simmer the remaining braising liquid and serve as sauce.
* When cooked, keep the bird warm. Serve sliced over pechay.

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.