Who says stews are only for Sunday lunch? This unusual duck recipe is festive enough to serve at parties, but still has the homey feel of native Filipino recipes. The sweetness of the wine complements the rich, meaty flavor of the duck. If you’re not a big fan of duck, you can also use chicken, turkey, or pork.
Ingredients:
1 whole duck, dressed and cut into serving pieces
2-3 c tuba or nipa wine
½ c soy sauce
1 c pineapple juice
1 c pineapple tidbits
1 c carrots, diced
MSG and peppercorns to taste
Procedure:
Combine the duck, wine, and juice in a casserole. Bring the liquids to a boil, then cover and lower the heat. Keep cooking until the duck meat becomes soft. Remove the cover and let it boil down until the sauce is thick. Add the soy sauce, pineapple, carrots, MSG, and peppercorn. Cook for another 5 minutes before serving.
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