A delicious and easy to cook native duck asado or asadong itik. In fact you can cook it on any occasions specially if you love duck meat. Compared to chicken meat, duck meat are darker and more tasty but it has a gamey flavor and smell. But with the right spices and ingredients you can get rid of it and have a more delicious and satisfying meal.
A Nostalgic Filipino Feast with a Rich, Bold Flavor
When I think about family gatherings, the aroma of duck asado always takes me back to my childhood. I remember my Tito Boyet preparing this dish during special occasions like birthdays or family reunions. His kitchen was always filled with the deep, savory scent of soy sauce and spices mingling with the richness of duck meat. Unlike the usual chicken or pork adobo that we often had on regular days, it was reserved for moments that really mattered—like when the entire pamilya (family) would gather at my Lola’s house, filling every corner with laughter and stories.
This version isn’t just any recipe. It’s the one my family has passed down, with a few tweaks that make it unique. My Tito Boyet swears by marinating the duck overnight in a mix of Sprite and beer—a trick he learned from a kumpare (close friend) from Pampanga. It’s these little touches that give this dish its unforgettable flavor, balancing the natural gaminess of duck with the perfect blend of sweet, savory, and tangy. This isn’t just food. It’s Pinoy comfort food at its best, a dish that brings people together and reminds us of home.
Why Duck Asado is a Filipino Favorite
Duck asado is a dish that has become famous in many Filipino households for its bold flavors and the depth that comes from cooking duck meat. While chicken and pork often make appearances in Filipino kitchens, duck adds a richness and darker, more complex flavor to the meal. Although duck can be a little gamey, the right preparation—like marinating it overnight with spices, soy sauce, and vinegar—can transform the dish into a melt-in-your-mouth delight.
This dish has roots in Spanish-influenced Filipino cuisine. Asado in itself refers to meat that has been roasted or cooked in a flavorful sauce, and variations of it can be found in different regions of the Philippines. But what sets asadong itik apart is the unique combination of local ingredients like soy sauce, vinegar, and the optional use of itik (native duck), which is popular in rural areas. For instance, my Ate Marissa once cooked this dish for us after returning from a trip to Batangas, where she sourced the freshest itik she could find. There, they believe that the quality of the duck makes all the difference.
Tips for Beginners and Experts Alike
If you’re new to cooking duck, don’t worry. Duck meat may seem intimidating, but with the right approach, it’s just as simple as preparing chicken. One of the best ways to manage its natural gamey flavor is by marinating the duck overnight, as my Tito Boyet always insists. He says the secret is using a combination of beer and Sprite—an unexpected mix, but one that cuts through the richness of the meat, giving it that perfect balance.
For more experienced cooks, here’s a tip my Lola shared with me: once the duck has been marinated and fried, simmer it slowly in the marinade until the meat is tender. Don’t rush this part. Letting the duck cook slowly in its flavorful sauce ensures the meat absorbs all those delicious flavors. You can even get creative by adding ingredients like fresh orange slices or olives to give the dish a pop of brightness, just like my cousin Nina does whenever she brings her twist to family potlucks.
The Key to Perfect Duck Asado
The heart of this dish is in the sauce. The marinade, made of vinegar, soy sauce, and sugar, transforms into a rich, glossy sauce that clings to the duck as it simmers. As the sauce reduces, it thickens into a beautifully caramelized glaze, coating every bite of the tender meat. For those who enjoy a little extra richness, I recommend frying the duck to a crisp golden brown before simmering it in the sauce. This extra step adds texture and depth to the dish, something my Kuya Manuel always appreciates when he asks for second servings.
Duck asado, like many classic Filipino recipes, brings people together around the table. It’s a dish that’s hearty, flavorful, and feels like a celebration every time you eat it. Whether it’s served with a heaping plate of kanin (rice) or paired with a side of fresh vegetables, this dish never fails to impress. And the best part? It’s simple enough to make on a weeknight but special enough for your next family celebration.
Serving Duck Asado at Your Next Gathering
Whenever I make duck asado, I can’t help but feel connected to my family’s traditions. It’s a dish that, while deeply rooted in our Pinoy culture, is open to endless possibilities. Some like to serve it with fresh orange wedges on the side, adding a bright citrus note to contrast with the deep, savory flavors of the meat. Others, like my Tita Luz, prefer a few green olives thrown into the sauce, giving the dish a subtle briny kick. No matter how you choose to serve it, this dish is always the star of the table.
So why not give it a try? Whether you’re cooking for your family or hosting a small get-together, this duck asado recipe is sure to win everyone over. And don’t forget—cooking is all about experimenting. Add your own twist, share it with your loved ones, and maybe, just like in our family, this will become your new go-to recipe for special occasions.
How to Cook Duck Asado
Ingredients
- 1 piece dressed young native duck quartered
- 1 cup olive oil for frying
- 2 cups water
- 1 bottle olives
- 2 pcs oranges cut into wedges
For the Marinade:
- 1/2 cup beer
- 1 cup Sprite
- 3 Tbsp. sugar
- 1 cup vinegar
- 1/4 cup soy sauce
- 1 head garlic crushed
- 3 pcs oregano leaves
- 4 pcs peppercorn cracked
Instructions
How to cook duck asado:
- Marinate duck in beer, Sprite, sugar, vinegar, soy sauce, garlic, oregano leaves and peppercorn overnight.
- Heat olive oil in deep saucepan and fry duck until golden brown. Drain in absorbent paper towel.
- In a deep saucepan, bring to a boil the fried pieces in the marinade liquid and water.
- Simmer until tender and sauce thickens. Serve and garnish with fresh orange wedges and olives on the side, as desired. Serves 4.
Notes
Cooking Tips:
Marinate Overnight for Maximum Flavor
Marinating the duck overnight is essential to infuse the meat with all the delicious flavors of soy sauce, vinegar, and spices. The longer the duck marinates, the more the gamey flavor mellows out, allowing the marinade to penetrate deeply. This step ensures that every bite is flavorful and tender once cooked.Fry the Duck for Extra Crispiness
Before simmering the duck in its sauce, frying it to a golden brown adds a delightful crisp texture to the skin. This step locks in the juices and gives the meat a richer depth of flavor. It also makes the final dish more visually appealing and satisfying to eat.Simmer Slowly for Tender Meat
Once the duck is fried, simmer it slowly in the marinade until the meat is tender and falls off the bone. Low and slow cooking allows the flavors to develop and the sauce to thicken beautifully. Patience is key here to achieve the perfect melt-in-your-mouth texture.
