Signature Dish

Duck Confit and Filipino Adobo are a Perfect Match at HIRAYA

Seth Tillman heads to Hiraya on H St., NE in Washington, DC. There, Executive Chef Julie Cortes introduces their unique take on a Filipino adobo, which uses duck confit instead of a more traditional meat. Chef Julie demonstrates the cooking process, including sautéing garlic, preparing the adobo sauce with Filipino soy sauce, coconut vinegar, and duck stock, and searing the duck breast and legs.

Duck Confit and Filipino Adobo are a Perfect Match at HIRAYA

4m 13s

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