AuthorBiteSizedDuck Kaldereta is a bold and luxurious twist on a beloved Filipino classic, transforming a comforting dish into a show-stopping centerpiece. Instead of the usual protein, this recipe features a whole duck, slow-cooked to tender perfection and finished in the oven for a beautifully crisp exterior. The rich, succulent duck meat adds a layer of indulgence, perfectly complemented by the vibrant and savory kaldereta sauce.
The sauce is the heart of this dish, made with a flavorful base of garlic, onions, and liver spread, which gives it a creamy, deeply savory depth. Sweet and smoky bell peppers are added, along with hearty chunks of chorizo, whose robust, spiced flavors bring a delightful twist to the traditional recipe. Simmered with the duck drippings, the sauce becomes an irresistible medley of flavors, balancing the richness of the duck with the tanginess of tomato paste and the subtle sweetness of the peppers.
Once baked, the duck is bathed in the luxurious kaldereta sauce, each bite a perfect marriage of tender meat and bold flavors. The crispy skin, the smoky chorizo, and the creamy, tangy sauce make every forkful unforgettable. Garnished with a sprinkle of fresh herbs or a side of buttery mashed potatoes, this Duck Kaldereta is not just a meal—it’s an experience.
Ideal for festive gatherings, Sunday family lunches, or when you want to impress your guests, this Duck Kaldereta takes Filipino comfort food to new heights. It’s a dish that celebrates tradition while embracing creativity, making it a must-try for anyone looking to elevate their kaldereta game. Serve it with steamed rice or crusty bread to soak up every last drop of the rich, velvety sauce—this is Filipino food at its finest!
In a big saute pan over high heat fry the potatoes then the carrots until slightly brown.
In the same pot, sear the duck until brown. Set aside.
Fry the chorizo for two minutes then set aside.
Saute the garlic and red onion until fragrant.
Add the tomato paste then cook for two minutes until the oil renders.
Pour the chicken stock and boil for five minutes.
Place the duck in the oven-safe pot then bake in a preheated 350°F oven for an hour. When done, remove the pot from the oven then set the duck set aside.
Add the fried potatoes, carrots and chorizo in the pot. Simmer for 10 mins. Add more chicken stock, if needed. Stir in the liver spread and cheese.
Mix the green olives, quail eggs, and bell peppers. Season with salt and pepper then cook for two minutes.
Transfer the sauce to a serving platter then place the duck on top. Serve warm.
Ingredients
Directions
In a big saute pan over high heat fry the potatoes then the carrots until slightly brown.
In the same pot, sear the duck until brown. Set aside.
Fry the chorizo for two minutes then set aside.
Saute the garlic and red onion until fragrant.
Add the tomato paste then cook for two minutes until the oil renders.
Pour the chicken stock and boil for five minutes.
Place the duck in the oven-safe pot then bake in a preheated 350°F oven for an hour. When done, remove the pot from the oven then set the duck set aside.
Add the fried potatoes, carrots and chorizo in the pot. Simmer for 10 mins. Add more chicken stock, if needed. Stir in the liver spread and cheese.
Mix the green olives, quail eggs, and bell peppers. Season with salt and pepper then cook for two minutes.
Transfer the sauce to a serving platter then place the duck on top. Serve warm.
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