The Chinese have a great influence in our cooking and have accepted many of their food stuffs like siopao, lugaw, hopia and many others. Below is a duck dish specifically called Pato Binondo, a place in China town.
Archives for Duck Recipes category
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
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
This recipe is also applicable to chicken. Boil the stuffed bird in dried chicken stock. Punch little holes in the thighs to prevent the skin from breaking during boiling. Simmer until tender and the sauce base becomes thick and tasty. Then roast and brown it in the oven.
1 pc regular-sized duck
2-1/4 c water
2 Tbsp. rock salt
1 thumb-size ginger sliced
1 stalk celery sliced 1 inch-size
2 cup cooking oil
