Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot or Dutch oven, brown the 1.5 kilograms of duck pieces on all sides in 2 tablespoons of cooking oil over medium-high heat until lightly golden, then set them aside.

2. 2

   Sauté 1 sliced onion and 1 head of smashed garlic in the same pot for 3-5 minutes until fragrant and softened.

3. 3

   Return the browned duck to the pot, then pour in 0.5 cup of Pinakurat vinegar, 0.25 cup of regular cane vinegar, 1 tablespoon of fish sauce, and 2 cups of water or duck broth.

4. 4

   Add 1 bay leaf, 1 teaspoon of whole black peppercorns, 2 whole green chilies, and 1 teaspoon of brown sugar to the pot.

5. 5

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the duck is tender.

6. 6

   Remove the cover, increase the heat to medium-low, and continue to simmer for another 15-20 minutes, allowing the sauce to slightly reduce and thicken.

7. 7

   Season with salt to taste before serving the Pinakurat na Bibe hot with steamed rice.