Stuffed Duck with Napa Cabbage

Stuffed Duck with Napa Cabbage
Stuffed Duck with Napa Cabbage

Editor's Note: Taste the Philippines from your own home with this absolutely incredible recipe for Stuffed Duck with Napa Cabbage. This recipe is made with homemade chicken stock, which you can find the recipe for here.


Preparation Time30 min

Cooking Time2 hr



Total TimeUnder 3 Hours


  • For the Duck:
  • 1 duck (about 4 lbs/2 kg), whole
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Oil for deep-frying
  • 9 cups (2 ¼ liters) Chicken Stock or 4 ½ teaspoons chicken stock granules mixed with 9 cups (2 ¼ liters) hot water
  • 1 leek, halved
  • 2 bay leaves
  • 1/4 cup (60 ml) sherry or brandy
  • 1 whole Chinese or Napa cabbage, washed and sliced
  • For the Stuffing:
  • 2 onions, diced
  • 5 button mushrooms, quartered
  • 5 oz (150 g) ham, diced
  • 10 oz (300 g) ground pork
  • 1 tablespoon butter
  • 2 eggs, beaten
  • 1 cup fresh breadcrumbs
  • For the Chicken Stock:
  • 1 chicken (2 lbs/1kg)
  • 2 bay leaves
  • 1 teaspoon peppercorns
  • 1 cup (100 g) diced onions
  • 1 cup (250 ml) mushroom water (optional)
  • 6–8 cups (1 ½ –2 liters) water


For the Chicken Stock

  1. Place all the ingredients in a pot and bring to a boil. Reduce the heat and simmer, covered, over low heat until the chicken is tender, about 40 minutes. Set aside to cool.

  2. Strain well and discard the solids. Keeps in the freezer for 1–3 months.

  3. Alternatively, use canned chicken stock, chicken stock powder or buillon cubes to prepare instant stock (see packet instructions). If using, reduce the amount of patis, salt or soy sauce called for in the recipe as instant stocks contain salt.

For the Duck

  1. Make the Stuffing by sautéing the onions, mushrooms, ham and pork in the butter until the onions are soft and translucent. Strain the mixture, reserve the liquid and set the ingredients aside in a bowl to cool. When cooled, add the eggs and breadcrumbs, and mix well. Set aside.

  2. Rinse the duck inside and out. Rub the butter, salt and pepper on the duck skin and inside its cavity. Then, stuff and truss the duck.

  3. Heat the oil and deep-fry the duck until the skin is browned. Remove the duck from the oil and braise in a large pot with the reserved Stuffing liquid for 20 minutes.

  4. Add the chicken stock, leek, bay leaves and sherry and braise over low heat for 1 hour, turning twice, until the meat is tender. Remove the duck and keep warm.

  5. Add the cabbage to the stock and braise for 20 minutes until half-done. Remove the cabbage and leek, and simmer the remaining braising liquid for 30–45 minutes until it thickens to the consistency of gravy. Slice the duck, and serve with the Stuffing, vegetables and the gravy on the side.


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