There are many recipes for Pato Tim on the web, but this one is from the late gourmet chef, Nora Daza, whose recipe books are the bible of Filipino immigrants in the US.
1 duck (about 1 kilo), dressed1 tablespoon soy sauce1/2 teaspoon ginger, in strips (for marinade)2 tablespoons rice wine1/4 cup cooking oil for frying6 pieces dried mushrooms, soaked5 pieces asparagus1/4 teaspoon ginger, in stripsWater from 1 can of asparagus2 teaspoons cornstarch dispersed in 1 tablespoon water
Soak duck overnight in soy sauce, ginger and rice wine.Brown in hot cooking oil.Make a bed of mushrooms and asparagus on a platter. Sprinkle with ginger.Nestle fried duck on the bed of mushrooms and asparagus. Steam for 2 hours.Debone and put back on the platter.Collect drippings, add water from asparagus.Bring to a boil, thicken with cornstarch.
Pour over duck.