Ingredients:
1 pc local duck (around 2.2 to 2.5 kilos)
200 grams garlic, peeled
2 pcs medium red onions
5 pcs native chili
30 grams margarine
1 liter oil for frying
1 cup local fish sauce
20 cracked peppercorn
½ cup potato starch
100 ml vinegar
2 tbsp calamansi juice
3 pcs laurel leaves
2 pcs tanglad stalk
1 tbsp grated ginger
50 grams onion leeks
½ liter chicken stock
Salt
Preparation:
Cut duck into bite size bits, wash and allow to dry.
Marinate the duck with ginger, calamansi, black pepper and fish sauce. Set aside for15 to 20 minutes.
Heat the oil in a pan, then fry the duck with potato starch for two to three minutes.
Using another medium sized pan or pot, sauté the garlic, onions, chili and margarine.
Add the chicken stock, lemon grass and vinegar. Bring to a boil for 3 minutes.
Add the fried duck into the medium sized pan or pot until completely cooked.
Season with salt and pepper.
Garnish with sliced onion leeks and fried garlic.
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This recipe is a simplified variant of one of the specials currently being offered in Waterfront Cebu City Hotel & Casino's international menu. Readers who wish to sample the dish in its original flavorful flair may have it at the hotel's "Gourmet Walk." (Compiled by Yasunari Ramon Suarez Taguchi)