This recipe is also applicable to chicken. Boil the stuffed bird in dried chicken stock. Punch little holes in the thighs to prevent the skin from breaking during boiling. Simmer until tender and the sauce base becomes thick and tasty. Then roast and brown it in the oven.

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.

Print Recipe How to Cook Patong Relleno (Stuffed Duck) Prep Time 10 mins Cook Time 1 hr 30 mins Total Time 1 hr 40 mins Servings: 4 servings Author: Manny Ingredients 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 Instructions 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.