Blogwatch: Duck Adobo Confit

20080627duckadoboconfit.jpg

Marvin of Burnt Lumpia combines Filipino and French meat-preserving techniques to make this luscious duck dish, marinating the poultry with soy and vinegar and then poaching it for eight hours in rendered duck fat.

Comments

Add a comment

Comments can take up to a minute to appear - please be patient!

Previewing your comment: