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You are here: Home / Duck Recipes / Pato Binondo (Chinese-Style Braised Duck)

Pato Binondo (Chinese-Style Braised Duck)

November 1, 2015 by Manny 3 Comments

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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.

 

Pato Binondo
Print Recipe

How to Cook Pato Binondo (Chinese-Style Braised Duck)

Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Duck Recipe
Cuisine: Chinese
Keyword: pato binondo
Servings: 4 servings
Author: Manny

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
  • 1/4 cup Worcestershire sauce
  • 1/4 cup rice wine
  • 1/3 cup soy sauce
  • 2 tablespoons brown sugar

    Instructions

    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

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    Filed Under: Duck Recipes Tagged With: braised duck, Chinese duck, duck, filipino food, pato, pato binondo

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Totoy

      March 24, 2011 at 9:06 pm

      Huh? What happened to the black mushroom? Was it also added in the marinade?

      Reply
      • lito

        March 25, 2011 at 8:15 pm

        @Totoy
        Please read the recipe again. It says “add the rest of the ingredients”.

        Reply
    2. Ofelia Paralisan

      August 10, 2010 at 5:54 am

      Great recipes..easy cooking…

      Reply

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