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.

Print Recipe

How to Cook Stewed Native Duck in Nipa Wine

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Course: Duck Recipe

Cuisine: Filipino

Servings: 8 servings

Author: Manny

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
• 1/2 cup soy sauce
• Peppercorn and MSG

Instructions

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.