Inihaw Pyesta Platter @ Mangan – Robinson’s Galleria
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Inihaw Pyesta Platter @ Mangan – Robinson’s Galleria

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Platter of grilled eggplant, pork belly, milkfish, mussels, pan grilled prawns and chicken barbecue served with mustard leaves and soy based dipping sauce and fermented shrimp rice paste. (via Foodspotting)
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Lunch BBQ

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Hukilau Duck

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2 Ducks
Clean all fat, wash and dry
Prick Ducks with metal skewer between skin and meat, spaced 1/2 inch between piercings.
Preheat oven to 450
1st sauce:
1 cup soy sauce
1 cup sherry
1/3 cup Hoisen sauce
1/2 hand full Ginger
Cinnamon to taste
1 hand full of scallions
(If you like you may fill the cavity with quartered apples and celery stalks.)
Wisk all ingredients thoroughly.
Place Ducks on a rack in cooking vessel.
Rub some of the mixture into duck skin and cavity.
Pour mixture over Ducks.
Cook covered for 1 hour
Remove from oven
Pour off liquid
You may save duck fat for later use.
Reduce heat to 250
2nd sauce:
1 cup soy sauce
1 cup sherry
1/2 cup honey
Pour over ducks and rub onto the skin
Cook uncovered 3 hours – basting frequently
Let duck rest 15 minutes before carving
Behold the Spider-Turkey!

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GREAT food catered from Bigg Riggs Farms, shared among friends. Thank you Bigg Riggs Farms! We truly appreciate your support of Project Healing Waters!
