Braised Whole Duck in Coconut Wine
Servings: 4 servings
Ingredients
- 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
Instructions
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.