How to Cook Stewed Native Duck in Nipa Wine
Stewed native duck is a traditional Filipino dish made by slowly simmering native duck in nipa wine and spices, resulting in tender meat and a uniquely rich, flavorful sauce.
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Duck Recipe
Cuisine: Filipino
Keyword: asadong pato, itik recipe, nipa wine, pato recipe, stewed native duck
Servings: 8 servings
Calories: 302kcal
Author: Manny
- 1 whole duck or itik about 2 kilos, dressed cleaned, cut in serving pieces
- 3 cups 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:
Put duck in a pot and add nipa wine and pineapple juice then 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 hot with cooked rice.
Cooking Tips:
Marinate Early with Nipa Wine
Before cooking, let the duck sit in nipa wine and pineapple juice for at least 20 minutes. This early marination helps the flavors seep deep into the meat. It also begins the tenderizing process, making the duck less tough once it simmers.
Simmer Low and Slow
Duck meat is naturally firmer than chicken, so rushing the process won’t work. Keep the heat low and allow the stew to cook gently until the meat becomes tender. This technique ensures the sauce thickens naturally and the flavors blend beautifully.
Add Pineapple and Carrots at the End
Pineapple tidbits and carrots should be added only in the last few minutes of cooking. This way, the fruits and vegetables retain their color, texture, and natural sweetness. Overcooking them would make the dish mushy and overly sweet. 