Pato Tim or Patuten

Pato Tim or Patuten or Humbang Itik (Marinated Duck Braised in Soy Sauce)

2 pcs star anise, 
8 gloves garlic, crushed, 
2 pcs bay leaves (“laurel”), 
2 pcs onions, peeled and quartered, 
1 tsp Sichuan peppercorn, slightly toasted, 
1 tsp salt and ½ cup + 2 tbsp brown sugar.

The liquid ingredients 
2 tbsp + ¼ cup soy sauce, separated, 
3 tbsp rice vinegar, 
3 tbsp oyster sauce, 
3 cups broth 
2 chicken cube plus 
3 cups water to make the broth and about 2 cups vegetable oil for slightly frying the duck.

Cooking Instructions:

1. Thoroughly wash and clean the duck. Drain it properly then pat dry it using paper towels. Season it with the 2 tbsp of soy sauce, slathering onto skin and inside the cavity. Marinate it for at least an hour inside the fridge.
2. In a deep wok or pan, heat the oil and fry the duck on both sides until just seared to light brown color. Transfer in a deep plate and set aside.
3. In a mixing bowl, pour all the remaining liquid ingredients, stir and mix them together. Add the brown sugar and salt and stir further until the sugar is dissolved and you have this sauce mixture.
4. In a large wok or heavy pot, place the browned duck and pour the soy sauce-sugar mixture. Add in all the other ingredients and heat on medium flame. Once it boils, lower the heat to the lowest setting possible but maintain that the liquid is still a bit gurgling.
5. Simmer with the lid on until duck meat is fork tender. Flip the whole “pato” over every 30 minutes to assure even cooking. Be careful not to let the liquid to dry up. If necessary, add hot water gradually, 1 cup at a time.
6. For the meantime, prepare the carrot which will serve as garnish and veggie. Peel and cut it to floweret. Steam or boil it until just cooked and still crunchy. Use of other vegetables such “bok choy” or petchay”, black, button or oyster mushrooms and Chinese cabbage.
   
   In a large platter arrange the carrots floweret along the sides. Carefully place the whole duck at the center. Pour the thick sauce on top. If the sauce is not thick enough, use 1 tsp of corn starch dispersed in 1 tbsp of water to thicken it over low heat.