Monday, who used to be a teacher in the Philippines shares her traditional family recipe for Patotin - a sumptuous duck stew
Patotin by Monday Rafael
ITP Images
Patotin by Monday Rafael
December 10, 2018
Level Intermediate
Preparation Time 1 hour
Cooking Time 1.5 hours
Serves 6-8

Tell us about this dish.
Patotin [duck stew] has always been the most popular main course on special occasions, especially Christmas, in my home country. This recipe has been handed down from generation to generation and I grew up eating this dish. Patotin evokes many happy memories for me whenever it’s on the table. When I came to Dubai13 years ago, I started to miss this dish, so I FaceTimed with my mother and learned how to make it step by step.

Have you made any tweaks to this dish?
Traditionally the duck is marinated in a vinegar made of coconut, but since I can’t find it here, I use pineapple juice.

PHOTO BY Efraim Evidor
RECIPE BY Monday Rafael


2kg whole duck

For the marinade

2 heads garlic, minced
2 onions, sliced
2 sticks lemongrass
5 medium-sized bay leaves
½ cup calamansi juice (or lemon juice)
4 cups pineapple juice
3 tbsp dark soy sauce
2 tbsp spinneysFOOD Sea Salt
4 tbsp spinneysFOOD Black Pepper Whole

For the garnish

Potatoes, plantains and pineapple, sliced


  • 1

    Clean the duck by rubbing salt and ginger all over the body and inside the cavity. Rinse well

  • 2

    Mix all the ingredients for the marinade, then marinate the duck in it overnight

  • 3

    Remove the duck from the marinade and fry until the skin turns brown and caramelised

  • 4

    After frying, put the duck into a large pot and add the marinade to it. Allow it to stew until tender

  • 5

    Fry the potatoes, plantains and pineapple until crispy. Alternatively, grill all three for a healthier option

  • 6

    Once the duck is tender, take it out of the pot and let it rest

  • 7

    Reduce the remaining marinade in the pot, season according to taste and serve as a sauce



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