Blogwatch: Duck Adobo Confit
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.
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2 Comments:
Holy Jeebus!... I wish i'd look that good after marinating in soy and vinegar and poaching for eight hours in duck fat.
Zenchef at 2:05AM on 06/29/08
Marvin rocks! I love that blog.
OneWallKitchen at 11:17AM on 06/30/08