Duck
In Mindoro, the Mangyans have a Philippine version of Beggar’s Chicken.
When wild ducks migrate to China in April and May, they are hunted with bow and arrow. The intestines of the downed duck are cleaned out and a stuffing of sour leaves replaces them. Mud fetched from the lake is packed all over the duck. The mud ball is then deposited into a hole in the sand and covered with ashes and live coals.
When the fragrance hints that the duck is cooked, the mud is cracked open. A heavenly scent of trapped juices emanates from it. The duck’s feathers, stuck to the mud, peel off. What remains is a succulent duck with skin thin and crisp like a lumpia wrapper.
Other Filipino duck dishes: Adobong Itik, Afritadang Itik, Kinulob na Itik, Adobong Pato sa Gata…
The common Tagalog word for “duck” is pato. The itik is the name of a specific species.
