Eating duck is not for everyone. I know people who do not like it for a multitude of reasons; but, strangely enough, for the exact same reasons, aficionados go crazy over it.
Ang Tindahan ng Itlog ni Kuya recently introduced its Peking Duck Ham, and it is a treat. I would best describe it as everything you love about ham—especially the one that suits the Filipino palate.
While I would have wanted to experience its gaminess, this ham was prepared in such a way that it will be enjoyed by all ham lovers, even by those not into duck meat.
Good appetizer
It makes a good appetizer. and though it can be served cold, I like it warm, thinly sliced with mustard and drizzled with something sweet like honey or aged balsamic. Fig jam, caramelized onions or cranberry jelly work well, too.
Adding arugula binds it all, giving it a zesty, peppery contrast. Warm, crusty bread goes well with this.
To make a simple salad, toss your greens with a vinaigrette made of wine vinegar and olive oil, seasoned with a pinch of salt and pepper. Garnish the salad with tomatoes, cucumbers, dried berries, fresh fruit and nuts.
Arrange thin slices of duck ham over the garnished greens. Add some freshly cracked pepper. End by giving the salad a light drizzling of honey.
What I like most about this duck is how clean-tasting the meat is. Credit goes to Napoleon “Leo” Dator Jr., owner of Tindahan ng Itlog ni Kuya.
His 30-year experience in the industry—he inherited the business from his father Napoleon Dator Sr.—has allowed him to control every stage of duck development, from breeding and hatching to growing and slaughtering.
Superior
What makes his products superior is the distinct manner in which the birds are raised, and the quality of feeds they are given. In his farm in Victoria, Laguna, the ducks are raised organically and fed with sweet potatoes, fish cassava, snails and rice bran.
Dator says it is what he feeds the ducks that produces great-tasting balut and salted eggs, which I am a very big fan of.
I love how waxy the yolks and how deeply flavorful the eggs are, without much of the saltiness. No aftertaste, too. These salted eggs are some of the best I have eaten.
The dressed ducks have a good ratio of fat to meat—not too fatty but not devoid of it either. After all, what is the joy of eating duck without at least a thin layer of fat?
The Dators take pride in their family recipes and in their desire to share their love for duck dishes. Their offerings include kinulob (in original recipe, pineapple and tamarind variants), kaldereta, adobo and hamonado.
I have not had the chance to try the duck egg leche flan made with carabao’s milk. I vow to pass by the Dators’ stall in White Plains soon.
Celebrate the holidays with Ang Tindahan ng Itlog ni Kuya’s duck ham (tel. 0917-2424547).
Duck Adobo
I am sharing my Duck Adobo recipe, which comes out delicious using duck from the Dators. Remember to adjust the garlic, peppercorns and vinegar to your taste.
I like serving this dish with cranberry sauce on the side.
Ingredients:
1 whole duck, cut into adobo-size pieces
1 head of garlic, preferably Iloco, pounded
¼ c vinegar (adjust to 1/3 cup if you like your adobo a bit more sour)
2 tbsp balsamic vinegar
½ c white wine
1 bay leaf
1 tsp whole peppercorns
Salt
A pinch of panocha
Procedure:
Heat a pot until smoking. Add duck and cook until slightly brown and fat has been extracted.
Drain the oil from the duck. In a bowl, marinate duck in garlic, vinegar, white wine, bay leaf and 1 tsp of salt for at least an hour.
Heat the same pot and add 1-2 tbsp of duck oil.
Add the marinated duck and simmer over low heat until the liquid has reduced and the duck is tender.
Add panocha.
Season to taste with salt and more pepper if you wish.
