Pato Binondo (Chinese-Style Braised Duck)

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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. Actually this is simply a Chinese-style braised duck with a rich and syrupy sauce. Chicken may be successfully substituted in this recipe. Cooking time will be reduced to about 45 minutes depending on the size of the chicken.

To cook pato binondo; Rinse 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 it marinate for 10 minutes. Drain 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. To see the complete recipe and lists of ingredients in exact measurments, continue reading.

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How to Cook Pato Binondo (Chinese-Style Braised Duck)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Duck Recipe
Cuisine: Chinese
Serves: 4 servings
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
  • ¼ cup Worcestershire sauce
  • ¼ cup rice wine
  • ⅓ cup soy sauce
  • 2 tablespoons brown sugar
Instructions
How to cook pato binondo:
  1. Rinse duck and dry. Bend leeks and insert into duck cavity.
  2. Stuff in also 1 whole onion and 1 piece ginger.
  3. Put duck in a bowl and add the rest of the ingredients. Let it marinate for 10 minutes.
  4. Drain duck and save marinade. In a large casserole, heat cooking oil, about 1 cup and brown duck.
  5. Remove excess oil leaving about ¼ cup.
  6. Return duck to casserole. Add marinade and 1 cup water.
  7. Simmer over low fire till tender about 2 hours, turning duck once.
  8. Toward the end of cooking turn up the heat to thicken sauce.
  9. Slice and serve with steamed rice.

 

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Pato Binondo