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You are here: Home / Duck Recipes / Patong Relleno (Stuffed Duck)

Patong Relleno (Stuffed Duck)

October 7, 2019 by Manny Leave a Comment

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This recipe is also applicable to chicken. Boil the stuffed bird in dried chicken stock. Punch little holes in the thighs to prevent the skin from breaking during boiling. Simmer until tender and the sauce base becomes thick and tasty. Then roast and brown it in the oven.

To cook patong relleno; In a saucepan, heat 3 tablespoons butter and saute onions, mushrooms, ham and pork belly until onions are soft. Strain and reserve the juice. Let cool. Rub duck inside out with 1 tablespoon butter, salt and pepper. Stuff and truss duck. Heat oil and deep fry duck until skin is browned. Remove from oil and in another pan, braise with reserved juice. Add stock, leek stalk and bay leaves. Braise in low heat until duck is cooked. Season with salt, pepper and sherry. Braise pechay with stock until half done. Arrange the vegetables to garnish platter. Simmer the remaining braising liquid and serve as sauce. When cooked, keep the bird warm. Serve sliced over pechay.

 

Braised Stuffed Duck
Print Recipe

How to Cook Patong Relleno (Stuffed Duck)

Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Duck Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny

Ingredients

  • 1 whole duck native or other variety
  • 4 tablespoons butter
  • 2 onions one onion cubed, the other quartered
  • 250-300 grams button mushrooms quartered
  • 250 grams ham cubed
  • 500 grams liempo pork belly ground
  • salt to taste
  • black peppercorns crushed
  • oil for frying
  • 2 to 2 1/2 liters chicken or duck stock
  • 1 leek stalk cut in half
  • 2 bay leaves
  • 1/2 cup sherry or brandy
  • 1 whole medium pechay Chinese cabbage

    Instructions

    How to cook Patong Relleno:

    • In a saucepan, heat 3 tablespoons butter and saute onions, mushrooms, ham and pork belly until onions are soft. Strain and reserve the juice. Let cool.
    • Rub duck inside out with 1 tablespoon butter, salt and pepper. Stuff and truss duck.
    • Heat oil and deep fry duck until skin is browned.
    • Remove from oil and in another pan, braise with reserved juice.
    • Add stock, leek stalk and bay leaves. Braise in low heat until duck is cooked.
    • Season with salt, pepper and sherry.
    • Braise pechay with stock until half done. Arrange the vegetables to garnish platter.
    • Simmer the remaining braising liquid and serve as sauce.
    • When cooked, keep the bird warm. Serve sliced over pechay.

     

    Braised Stuffed Duck

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    Filed Under: Duck Recipes Tagged With: duck, relleno, stuffed duck

    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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