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Archive for the ‘Spanish Red’ Category

This dish may sound simple, but I could assure you there was lots of preparation that went behind the scene.

The duck was marinated with clove, salt and pepper for 15 hours, then slow cooked in the oven for 2 hours then grilled until brown.  After that, the skin and meat were shredded into pieces and put aside.  Next was to prepare the broth with what was left with the duck – the bones.  (more…)

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