Home » Filipino Cooking » Stuffed Duck with Napa Cabbage (Rellenato De Pato) Recipe

Stuffed Duck with Napa Cabbage (Rellenato De Pato) Recipe

Stuffed Duck with Napa Cabbage (Rellenato De Pato) Recipe

Stuffed Duck with Napa Cabbage (Rellenato De Pato) Recipe

Ingredients :

    • 1 duck (about 4 lbs/ 2 kg), whole
    • 1 tablespoon butter
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • Oil for deep-frying
    • 9 cups (21/4 liters) Chicken Stock or 41/4 teaspoons chicken stock granules mixed with 9 cups (21/4 liters) hot water
    • 1 leek, halved
    • 2 bay leaves
    • 1/4 cup (60 ml) sherry or brandy
    • 1 whole Chinese or Napa cabbage, washed and sliced

Stuffing :

    • 2 onions, diced
    • 5 button mushrooms, quartered
    • 5 oz (150 g) ham, diced
    • 10 oz (300 g) ground pork
    • 1 tablespoon butter
    • 2 eggs, beaten
    • 1 cup fresh breadcrumbs

Method :

    1. Make the Stuffing by sauteing the onions, mushrooms, ham and pork in the butter until the onions are soft and translucent. Strain the mixture, reserve the liquid and set the ingredients aside in a bowl to cool. When cooled, add the eggs and breadcrumbs, and mix well. Set aside.
    2. Rinse the duck inside and out. Rub the butter, salt and pepper on the duck skin and inside its cavity. Then, stuff and truss the duck.
    3. Heat the oil and deep-fry the duck until the skin is browned. Remove the duck from the oil and braise in a large pot with the reserved Stuffing liquid for 20 minutes.
    4. Add the chicken stock, leek, bay leaves and sherry and braise over low heat for 1 hour, turning twice, until the meat is tender. Remove the duck and keep warm.
    5. Add the cabbage to the stock and braise for 20 minutes until half-done. Remove the cabbage and leek, and simmer the remaining braising liquid for 30-45 minutes until it thickens to the consistency of gravy. Slice the duck, and serve with the Stuffing, vegetables and the gravy on the side.

Serves 4     
Preparation time : 30 mins
Cooking time : 2 hours