The tender and juicy meat of duck has had people’s mouths water for centuries. Its rich taste is unlike any other meat out there, and is deserving of a recipe that can bring out its uniqueness. And with an abundance of mouthwatering flavors, patotin, or whole stewed duck, is a dish beyond compare.

Patotin is a dish with origins in Chinese cuisine –– much like another dish with a similar name, pata tim. In the latter, ham hocks are braised in a thick and savory sauce until exceedingly tender. Patotin isn’t all that different from this dish –– with the exception, of course, of its main protein. Delightfully moist and tender, the duck meat in patotin works perfectly in this sauce, bursting to the seams with flavor.

Banana ketchup, brown sugar, pineapple juice, and many other ingredients come together to provide the harmonious blend of tastes and textures. Rich and deliciously umami, this really helps bring your patotin to life! The addition of steamed vegetables in the end adds a distinct freshness that cuts through the rich taste. Put it together with a spoonful of white rice and it’s the perfect bite!

Duck may be seen as an extravagance of sorts. It’s rare to have duck at home, and most tend to only enjoy it in traditional Chinese restaurants instead due to its high price. But funnily enough, one of the most common occurrences of duck in our cuisine is the product balut which we see in vendors on the street! Balut is a fertilized duck embryo that is a native in many Southeast Asian countries. It’s definitely not a dish for the faint of heart, but for those adventurous enough to try it it is definitely worth it. There’s a creamy saltiness to balut that’s unlike any other. However, many consider it important to enjoy this dish in moderation, as it’s really quite high in cholesterol.

But enjoying duck meat in patotin is a far cry from the strangely addictive duck egg. Patotin is a filling meal, designed to satisfy your entire family. It may take a while to make in the kitchen –– boiling alone requires 35 minutes per side. One of the most important aspects of cooking duck, or any meat for that matter, is ensuring that it’s as tender as can be. But don’t worry –– you won’t be complaining when your end product is a delicious meat that practically melts in your mouth.

If this is your first time making duck, don’t fret, either! Patotin isn’t a hard recipe to follow, and you’ll be cooking duck like a pro in no time. Let’s make this delicious and juicy patotin together!

There are two components to making this patotin dish: the duck itself and the steamed vegetables we use as garnish. Both are integral to making your patotin as delicious as it can be.

Afterwards, set it aside, but keep the remaining lil in the pan –– you’ll need it for the sauce! Sauté your onion and garlic pieces in the pan until your onion softens. When it does, pour in your different liquids: half a cup of soy sauce, a cup of pineapple juice, and 3 cups of lemon lime soda. Cover the pan and bring the liquid to a boil, then add in your Knorr Chicken Cube. After tossing in your dried bay leaves and cracked peppercorn as well, continue to stir.

Add the fried duck of your patotin back into the pan, and boil it for about 35 minutes per side, or an hour and 10 minutes in total. Then, add in ¾ cup of brown sugar and a cup of banana ketchup. Stir your patotin sauce until you’ve reached the thickness or consistency you desire. Meanwhile, it’s time to prepare your garnish, too. Your garnish consists of a piece of carrot, 1 ½ cups of both cauliflower and broccoli florets, and 12 pieces of long green beans. Steam your vegetables for about 5 minutes.

On a serving plate, arrange your duck and top it with steamed vegetables as garnish. Top it with your thick sauce and serve with a bowl of delicious white or fried rice! And just like that, your patotin is ready.

Share and enjoy this delicious Chinese delicacy with your entire family. Let us know what you thought of this hearty and indulgent patotin!

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