Pato Binondo (Chinese-Style Braised Duck)
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.
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
How 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.
- Slice and serve with steamed rice.