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.
For the marinade
For the garnish
Clean the duck by rubbing salt and ginger all over the body and inside the cavity. Rinse well
Mix all the ingredients for the marinade, then marinate the duck in it overnight
Remove the duck from the marinade and fry until the skin turns brown and caramelised
After frying, put the duck into a large pot and add the marinade to it. Allow it to stew until tender
Fry the potatoes, plantains and pineapple until crispy. Alternatively, grill all three for a healthier option
Once the duck is tender, take it out of the pot and let it rest
Reduce the remaining marinade in the pot, season according to taste and serve as a sauce