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

Pato binondo is a Chinese style braised duck cooked slowly in a rich, sweet savory sauce inspired by the comforting flavors of Manila’s historic Chinatown.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Duck Recipe
Cuisine: Chinese
Keyword: braised duck, duck recipe, pato binondo
Servings: 4 servings
Calories: 301kcal
Author: Manny

Ingredients

  • 1 whole duck dressed
  • 2 stalks leeks
  • 2 pcs big onions
  • 3 pcs medium potatoes peeled
  • 3 pieces ginger sliced
  • 4 pcs 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.

Notes

Cooking Tips:

Choose a Well Dried Duck for Better Browning

Pat dry the duck thoroughly so the skin browns instead of steaming in the pot. Good browning adds depth and helps build a richer sauce. This simple step sets the foundation for better flavor.

Keep the Heat Low for a Tender Finish

Gentle simmering lets the meat soften without drying out. Duck needs steady, patient cooking so the fat melts into the sauce naturally. This slow process gives the dish its signature tenderness.

Thicken the Sauce Only at the End

Raising the heat during the last few minutes helps the liquid turn glossy and full. Thickening too early can burn the sugars in the marinade. Waiting until the end keeps the sauce balanced and smooth.