How to Cook Fried Itik

Fried Itik is a crispy, golden-brown Filipino delicacy made from native duck, offering a flavorful and tender bite with a unique depth that sets it apart from regular fried chicken.

Prep Time10

Cook Time1 30

Total Time1 40

Course: Duck Recipe

Cuisine: Filipino

Keyword: fried duck, fried itik, native duck

Servings: 2 servings

Calories: 430kcal

Author: Manny

Ingredients

1 piece regular-sized native duck (itik)
2 1/4 cups water
2 Tbsp. rock salt
1 thumb-size ginger sliced
1 stalk celery sliced 1 inch-size
2 cup cooking oil

Sweet Chili Sauce

1/2 tsp. cornstarch
1/4 cup water
3 Tbsp. vinegar
1 Tbsp. sugar
2 pcs hot chili pepper
1 tsp. salt

Instructions

How to Cook Fried Itik:

Clean duck very well.
Simmer duck in water, salt, ginger and celery stalk for about 1 and 1/2 hours or until tender.
Drain and dry in paper towel.
Deep fry in hot oil until golden brown. Serve hot with sauce.

To Make The Sauce:

Combine all sauce ingredients in a sauce pan.
Simmer while stirring continuously, until sauce thickens. Serves 6.

Notes

Cooking Tips:

Clean the Duck Thoroughly

To remove the gamy flavor, it's essential to clean the duck properly. Rub it with salt and rinse well to eliminate natural oils that cause an unpleasant odor. Soaking the duck in a vinegar-water mixture before cooking helps neutralize any strong smells.

Simmer for Tender Meat

Simmering the duck with ginger, salt, and celery for about 1 to 1.5 hours ensures the meat becomes tender and absorbs subtle flavors. Ginger helps mellow out the strong taste of the duck, while celery adds a fresh aroma. This step is key to achieving juicy meat once fried.

Dry the Duck Before Frying

After simmering, make sure to pat the duck dry with paper towels. Removing excess moisture allows the skin to crisp up nicely when deep-fried. This ensures a golden-brown, crispy texture without sogginess.