Kalderatang Itik (Duck Caldereta)

Next to the favorite Filipino duck recipes is the kalderatang itik or duck calderata. The duck used in this recipe is the native duck in the Philippines called “itik” which is brown with black spots and smaller than the big white variety which is called “pato”. To cook this dish you have to stew the duck in tomato sauce, liver spread, bread crumbs and spices like garlic, onion and chili.

There is an extra step before cooking the duck into a stew. You have fry it first until slightly brown. This is cooking method is called braising. This method will make a more savory kalderetang itik as it will release the flavor of the meat by frying or browning it first.

Kalderatang Itik Recipe: A Flavorful Twist to Your Cooking Repertoire

If you’re looking to add a new, flavorful dish to your cooking repertoire, look no further than Kalderatang Itik. This Filipino dish, also known as Duck Caldereta, offers a delicious twist on the traditional caldereta recipe. Made with native duck, or “itik,” this dish is rich in flavor and sure to satisfy your taste buds. In this recipe blog post, we’ll take a closer look at how to prepare this mouthwatering dish step by step.

Preparing the Duck: Braising for Enhanced Flavor

Before you begin cooking the duck, it’s essential to prepare it properly to enhance its flavor. Start by chopping the duck into pieces, then fry it in corn oil until it’s slightly browned. This method, known as braising, helps to release the flavor of the meat, resulting in a more savory kalderatang itik.

Sautéing the Aromatics: Building Layers of Flavor

Once the duck is browned, set it aside and use the remaining oil for sautéing. Sauté garlic and onion in the oil until they’re medium brown, then pour in two cups of dissolved chicken bouillon cubes (made by mixing two cups of water with one chicken bouillon cube). Allow the mixture to simmer until the meat is tender, adding water if necessary to prevent it from drying out.

Adding the Flavorful Ingredients: Tomato Sauce, Liver Spread, and More

Once the meat is tender, it’s time to add the remaining ingredients that give kalderatang itik its unique flavor. Stir in liver spread and tomato sauce, then add chili peppers for a bit of heat. If the mixture is cooked already, add bread crumbs, salt, and MSG to taste, ensuring that all the flavors are well combined.

Simmering to Perfection: Allowing the Flavors to Blend

Once all the ingredients are added, allow the mixture to simmer for a few more minutes to allow the flavors to blend. Taste the dish and adjust the seasoning as needed, adding more salt or MSG if desired.

Serving Your Kalderatang Itik: A Delicious and Flavorful Dish

Once your kalderatang itik is ready, serve it hot with steamed rice for a delicious and satisfying meal. The tender duck, rich tomato sauce, and flavorful spices combine to create a dish that’s sure to become a favorite in your household.

Wrapping-Up

Kalderatang Itik is a flavorful and delicious dish that’s perfect for adding a twist to your cooking repertoire. By following these simple steps, you can create a mouthwatering meal that’s sure to impress your family and friends. So why not give it a try today and enjoy the rich flavors of this Filipino classic?

Print Recipe

5 from 1 vote

How to Cook Kalderatang Itik (Duck Caldereta)

The duck used in this recipe is the native duck in the Philippines called "itik" which is brown with black spots and smaller than the big white variety which is called "pato".

Prep Time10 minutes mins

Cook Time2 hours hrs

Total Time2 hours hrs 10 minutes mins

Course: Duck Recipe

Cuisine: Filipino

Keyword: duck caldereta, kalderetang itik

Servings: 3 servings

Calories: 190kcal

Author: Manny

Ingredients

• 1 kilo duck or itik (native duck) dressed and chopped in to serving pieces
• 1 small can liver spread
• 2 tsp. garlic minced
• 1 medium size onion sliced
• 1 cup corn oil
• 1 red chili pepper or siling pula sliced
• 1 small can tomato sauce
• 1 pc chicken bullion cube dissolved in 2 cups hot water
• ½ cup bread crumbs
• Salt to taste
• MSG or granulated seasoning

Instructions

How to cook kalderetang itik:

• Fry the chopped duck until slightly brown in corn oil.
• After frying set aside. Use the oil for sautéing.
• Sauté the garlic and onion until medium brown then pour in the 2 cups of dissolved bullions cube.
• Simmer until the meat is tender. Add water if necessary to avoid drying up.
• Then add the liver spread and tomato sauce. Then add the chili pepper.
• If the mixture is cook already, add the bread crumbs, salt and MSG to taste.

Notes

Cooking Tips of Kalderetang Itik Recipe:

1. Properly Browning the Duck: Ensure the duck is chopped into uniform pieces for even cooking. When frying, make sure the oil is hot enough to sear the meat, creating a flavorful crust and sealing in the juices.
2. Balancing Flavors: Adjust the amount of salt, MSG, and chili peppers according to your taste preference. Start with a small amount and gradually add more as needed to achieve the perfect balance of flavors.
3. Simmering to Perfection: After adding the tomato sauce and liver spread, allow the mixture to simmer over low heat. This slow cooking process helps to develop the flavors and tenderize the meat for a more delicious kalderatang itik.