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.


Pato Binondo