Remy Dorotan, the chef-owner of Cendrillon, a restaurant in Manhattan, is from the Philippines. Some of his recipes are traditional, but most are inventive. I adapted this from a dish I had there. If making stock, start one day ahead.
Ingredients
One5- pound (2.25- kg) duck, skinned, meat removed from bones and cut into ½-inch- (1-cm-) wide strips (bones, neck, and wing tips reserved for stock); or use <
If making stock, in a tall narrow stockpot, bring the duck bones, neck, and wing tips to a boil with 8cups (2l) water. Bring to a boil. Lower the heat and simmer for 4 hours. If necessary, add water duri