Braised Whole Duck in Coconut Wine
This braised duck recipe is cooked in coconut nectar or called locally as “tuba”. Tuba is usually fermented to became wine in most provinces and it is also good as an ingredient for cooking. You can use any varieties of ducks whether it is the “pato” or Muscovy duck or the native duck called “itik”. Since native ducks are small compared to the Muscovy ducks, you can use two dressed “itik” because a single “itik” won’t weigh 3/4 kilo each.
1 whole dressed duck (about 3/4 kilo)
1/4 tsp. salt
banana leaves or sugar cane (for lining the clay pot)
2 cloves garlic, minced
1 medium onion, minced
2 Tbsp. chopped ginger
1/4 cup red bell peppers, cut into 1 inch cubes
2 Tbsp. black beans
1 Tbsp. pork lard or vegetable oil
2 pcs bay leaves
1/4 cup native vinegar
2 cups coconut nectar or fresh sweet tuba
1/4 cup soy sauce
1 tsp. cracked black-pepper
1 finger chili (optional)
How to cook Braised Duck in Coconut Wine:
- Wash the whole duck and pat dry. Season liver, gizzard, duck head and feet with salt and stuff into the duck cavity.
- Line a clay pot ot palayok with banana leaves or peeled and halved sugar cane.
- Place the whole duck into the pot, breast side down.
- Meanwhile saute garlic, onion, ginger, bell peppers and black beans in lard or oil.
- Put over the duck, then add laurel leaves, vinegar, sweet tuba, soy sauce, black pepper and chili.
- Simmer over low fire while basting the duck with the sauce every few minutes.
- Cook the duck for at least and hour and 15 minutes or more until the duck becomes tender and the sauce is reduced to its desired consistency.