Thursday, 28 March 2013

Dinardaraan : Duck Meat & Innards



I have posted the recipe of the lauya nga pato earlier on.  What I am about to post is the blood stew or dinardaraan dish that my brother-in-law Richard cooked.  He used the blood and the innards from the same duck he butchered and cooked for the lauya nga pato.  

There are many ways of cooking dinardaraan and we have posted a few Filipino blood stew recipes in our blog already ( dinardaraan / dinuguan recipes) For this particular dinardaraan the resulting dish offers crunchy meat covered with a salty-sour, a bit sweet , with a tinge of gamey flavor bloody sauce.

If you plan to butcher a chicken or a duck for that special dish, reserve the blood and innards and try this dish :-)



     DINARDARAAN :  DUCK MEAT & INNARDS

Ingredients:

Duck Breast, diced - half of the breast
Duck innards (intestines, gizzard, liver, etc)
Onions, diced - 1 medium
Garlic, coarsely chopped 
Vegetable Oil

Blood Sauce: 

Blood - drained from the duck
Cane vinegar
Magi Magic Sarap
Black Pepper, coarsely ground
Salt to taste


Cooking Procedure:


1. Once the blood was drained from the duck, add cane vinegar and beat them together to avoid coagulation.  Add in the remaining ingredients for the blood sauce and set aside
2. Clean the innards well specially the intestines by removing its contents first, rinse it with water, then rubbing the inner and outer sides with salt, then rinsing them with water again.
3. Heat oil in a pan then fry the innards and the meat until they are crunchy.  Set aside.
4. In the same pan, use small oil to satue the garlic in it then the onions
5.  Gradually pour the blood mixture.  Bring to a boil and stir occasionally. Simmer until the blood curdles and most of the liquids evaporated.
7.  Add in the crunchy meat and simmer for a minute.  Remove from fire and serve

© myFresha-licious (28March2013)

No comments:

Post a Comment