Pato Binondo

Ingredients:
1 duck, dressed
2 stalks leeks
2 big onions
3 medium potatoes, peeled
3 pieces ginger, sliced
4 black mushrooms, soaked in water with stems
removed
1/4 cup Worcestershire sauce
1/4 cup rice wine
1/3 cup soy sauce
2 tablespoons brown sugar

How to cook pato binondo:

Rinse duck and dry. Bend leeks and insert into duck cavity. Stuff in also 1 whole onion and 1 piece ginger.
Put duck in a bowl and add the rest of the ingredients. Let stand 10 minutes.
Drain duck and save marinade. In a large casserole, heat cooking oil, about 1 cup and brown duck. Remove excess oil leaving about 1/4 cup.
Return duck to casserole. Add marinade and 1 cup water. Simmer over low fire till tender about 2 hours, turning duck once. Toward the end of cooking turn up the heat to thicken sauce.
Note.. Chicken may be successfully substituted in this recipe. Cooking time will be reduced to about 45 minutes depending on the size of the chicken.