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Duck Asado
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How to Cook Duck Asado

Learn how to cook a delicious and flavorful Filipino-style duck asado—a nostalgic family recipe perfect for gatherings and special occasions.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Duck Recipe
Cuisine: Filipino
Keyword: asadong itik, asadong pato, duck asado
Servings: 2 servings
Calories: 324kcal
Author: Manny

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.