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Braised Whole Duck in Coconut Wine

Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Duck Recipe
Cuisine: Filipino
Servings: 4 servings
Author: Manny


  • 1 whole dressed duck about 3/4 kilo
  • 1/4 tsp. salt
  • banana leaves or sugar cane for lining the clay pot
  • 2 cloves garlic minced
  • 1 medium onion minced
  • 2 Tbsp. chopped ginger
  • 1/4 cup red bell peppers cut into 1 inch cubes
  • 2 Tbsp. black beans
  • 1 Tbsp. pork lard or vegetable oil
  • 2 pcs bay leaves
  • 1/4 cup native vinegar
  • 2 cups coconut nectar or fresh sweet tuba
  • 1/4 cup soy sauce
  • 1 tsp. cracked black-pepper
  • 1 finger chili optional


    How to cook Braised Duck in Coconut Wine:

    • Wash the whole duck and pat dry. Season liver, gizzard, duck head and feet with salt and stuff into the duck cavity.
    • Line a clay pot ot palayok with banana leaves or peeled and halved sugar cane.
    • Place the whole duck into the pot, breast side down.
    • Meanwhile saute garlic, onion, ginger, bell peppers and black beans in lard or oil.
    • Put over the duck, then add laurel leaves, vinegar, sweet tuba, soy sauce, black pepper and chili.
    • Simmer over low fire while basting the duck with the sauce every few minutes.
    • Cook the duck for at least and hour and 15 minutes or more until the duck becomes tender and the sauce is reduced to its desired consistency.