Duck Patotim

This is our mom's favorite. It's similar to the earlier recipe... but it makes use of duck meat instead of pork.

Prep Time: 5 minutes
Cook Time: 3-4 hours


1 whole duck (pato)
1 bulb Garlic - chopped
1 tbsp. Brown Sugar
4 tbsp. Soy Sauce – adjust depending on pato size
10 pcs. Castanas (cooked) – from Little Store/Wei Wang
¼ kg Baguio Pechay
2 tbsp. Cooking Oil
Tap Water


1. Heat the cooking oil on the wok. Use high heat.
2. Add half of the garlic. When it has browned, add the sugar and stir until they form clumps.
3. Put the pato in.
4. Add the soy sauce and adjust according to taste.
5. Mix all of the sauces to coat the pato well.
6. Put water to soften the pato. Change to low heat. Continue adding water until the pato is tender. This process takes around 3-4 hours. Note that younger ducks are softer and take less time. Adjust the procedure for older-and tougher ducks.
7. Flip to other side at most 3 times, but take care that the pato will not break apart because it is now very soft.
8. Add the castanas and cook for 10 minutes. Mix in.
9. Add the Baguio pechay. Cook.
10. Add the remaining garlic for flavor. Turn off the flame.
11. Transfer to plate and serve.