Dusit Hospitality Management College is welcoming, engaged and committed to excellence in hospitality and culinary education for the benefit of our students and the hospitality industry. Located in the Philippines, we equip our future professionals with technical, interpersonal and managerial competencies to prepare them for management and leadership roles in hospitality and culinary organizations.

 

Duck Confit "Adobo Style" à la Haciendero Francaise Recipe

  • Two hospitality management college students in the library
  • Two hospitality management college students reading a textbook
  • Group discussion during hospitality management class
Duck Confit "Adobo Style" à la Haciendero Francaise Recipe

Duck confit prepared in the style of the Philippine adobo is a perfect marriage of French and Filipino cuisine. Who would’ve known that one of the finest French dishes and classic Filipino food would make such a great combination? If you’re looking for the next meal to try this quarantine, this traditional French dish inspired by a traditional Filipino dish should be it.

How to Cook Duck Adobo

Ingredients

2 pcs Duck Confit
60 grams Duck Liver ( 2 slices)
160 grams Mashed Carrot and Squash Mixed Homemade
140 grams Potatoes Gratin Dauphinois Homemade
80 grams Garlic
4 pcs Bay Leaves
175 ml Cooking Oil
400 ml Native Coconut Vinegar Well-aged
80 ml Kikkoman Sauce
175 ml Chicken Stock or Water
2 pcs Rosemary
Salt
Pepper

Serving Size

Good for 2 to 3 persons

Procedures
  1. Bring out your 2 pcs of duck leg confit.
  2. In a pot, add your cooking oil and the garlic, then add the vinegar and the chicken stock. Let it simmer.
  3. When the mixture is well simmered, add the bay leaves and some peppercorn and add your leg confit and let it cook on a slow fire with cover.
  4. When the mixture is almost reduced and the water has almost evaporated, please add the Kikkoman and let it simmer again with your duck leg with the cover.
  5. During this time in a  small container, add 1 spoon of Kikkoman and 1 spoon of vinegar and your 2 slides of duck liver.
  6. Prepare your mashed carrot and squash homemade and your potato gratin to make it hot. Preheat your oven at 230°C for your duck leg.
  7. After a while, remove the 2 legs and put it on an oven platter. If the oven is ready at the temperature, please put the duck confit in it. Remember the duck is already cooked. What we want now is for the skin to be crispy.
  8. During this time, sear the duck liver slice in a Teflon pan with no fat or oil. Just like that, do not put salt, just pepper. Give it nice coloration from both sides. Use a slow fire.                                     
  9. Plating on a plate put your potatoes gratin in the side of your plate and the mash in the middle. Remove your crispy duck leg confit from the oven and add it on top of the mash. Put the duck liver on top of your duck leg. When the sauce is boiling, you can add the fat of the duck liver in the sauce.
  10. Mix the sauce and add it on top of your duck leg and then also add the garlic, the rosemary, and the bay leaves.