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.