Serious Eats

Blogwatch: Duck Adobo Confit

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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.

Printed from http://www.seriouseats.com/2008/06/blogwatch-duck-adobo-confit.html

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