Ingredients:
Duck Breast, diced - half of the breast
Duck innards (intestines, gizzard, liver, etc)
Onions, diced - 1 medium
Garlic, coarsely chopped
Vegetable Oil
Blood Sauce:
Blood - drained from the duck
Cane vinegar
Magi Magic Sarap
Black Pepper, coarsely ground
Salt to taste
Procedure:
1. Once the blood was drained from the duck, add cane vinegar and beat them together to avoid coagulation. Add in the remaining ingredients for the blood sauce and set aside
2. Clean the innards well specially the intestines by removing its contents first, rinse it with water, then rubbing the inner and outer sides with salt, then rinsing them with water again.
3. Heat oil in a pan then fry the innards and the meat until they are crunchy. Set aside.
4. In the same pan, use small oil to satue the garlic in it then the onions
5. Gradually pour the blood mixture. Bring to a boil and stir occasionally. Simmer until the blood curdles and most of the liquids evaporated.
6. Add in the crunchy meat and simmer for a minute. Remove from fire and serve.
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