This dramatic dish reaches down to the depths of taste and back again. It’s a spice revelation. This recipe from Mexico will teach you how to make adobo sauce, cook marinating duck in banana leaves and make waxy sweet papas confitadas (candied potatoes). The trick with the spices is to burn the heat off them at the beginning, and then they let out their subtle deep black magic during the slow cook.
There are 16 steps and 16 pictures in this recipe reppic (epic recipe in pictures) to make this incredible blend of flavours you’ll never forget. I urge you to make this barbacoa de pato from Mexico. You will wonder why you’ve been using spices wrong all your life!
Approximate time 2 hours 5 minutes: 5 minutes preparation and 2 hours cooking.
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