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.



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
1/2 cup soy sauce
Peppercorn and MSG


How 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.


Stewed Duck in Nipa Wine