Stewed Native Duck in Nipa Wine

A unique way of cooking duck stew using nipa wine or “tuba”. This native wine comes from coconut sap collected by snipping the stem called the florescence and attaching a bamboo pole. The product derived from the sap is either wine or vinegar. Cooking meat using coconut wine has a distinct flavor compared to using ordinary cooking wine.

To cook stewed native duck in nipa wine: Mix all Ingredients together and bring to a boil, uncovered. Then lower heat and boil, covered till duck meat is tender. Uncover and let the sauce simmer till thickened and sweet. In the last 5 minutes, add pineapple tidbits, carrots, soy sauce (for color), freshly ground black peppercorn and MSG. Serve. To see the complete recipe with lists of ingredients in exact measurements, continue reading.

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How to Cook Stewed Native Duck in Nipa Wine
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Duck Recipe
Cuisine: Filipino
Serves: 8 servings
Ingredients
  • 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
  • 1 pc carrot, sliced
  • ½ cup soy sauce
  • Peppercorn and MSG
Instructions
How to cook stewed native duck in nipa wine:
  1. Mix all Ingredients together and bring to a boil, uncovered.
  2. Then lower heat and boil, covered till duck meat is tender.
  3. Uncover and let the sauce simmer till thickened and sweet.
  4. In the last 5 minutes, add pineapple tidbits, carrots, soy sauce (for color), freshly ground black peppercorn and MSG. Serve.

 

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Stewed Duck in Nipa Wine