2 to 3handfulschili (sili) leavesor substitute baby spinach
Heat a thick-bottomed pot and lay the duck, skin side down. It will immediately sizzle as the fat in the skin starts to melt immediately. Leave it like that until the skin is nicely browned and a couple of tablespoons of duck fat has been rendered. Flip the duck over.
Add the ginger and shallots to the duck. Stir them in the fat.
Drizzle in about a tablespoon of fish sauce and sprinkle in black pepper generously.
Lower the heat and cover the pot to allow the ginger and shallots to brown lightly.
Meanwhile, cut the coconut meat into thin strips.
When the ginger and shallots are lightly browned, add the coconut strips and water. Stir.
Simmer the duck, coconut meat and spices in the coconut water for an hour. DO NOT dilute with tap water. Taste the broth after 30 minutes and add more fish sauce, as needed.
Scoop out the duck and cool on a rack. Let the coconut meat and spices continue to simmer in the broth.
Pick the meat from the duck and tear into bite-size pieces. Discard the bone.
Add the duck meat back into the pot. Simmer for another 20 minutes.
Turn off the heat. Press the sili leaves into the broth. Cover the pot and leave to allow the sili leaves to wilt in the residual heat.
Serve the duck binakol immediately.
Duck Binakol printed from https://casaveneracion.com/duck-binakol-youll-never-go-back-to-chicken/ for personal use only. Not for republication nor distribution.