Go Back

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


  • 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


    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.