Mini Potato Gratins:
2. Put the honey, cumin, cinnamon and orange juice in a small bowl, stir to combine then set aside. Place the duck, breast-side up, on a rack in a baking dish and place in the oven. Roast the duck for 2 hours. Remove from the oven, increase the heat to 200°C (400°F) then return the duck to the oven. Cook for 40 minutes, brushing the orange glaze over the duck 15 minutes before the end of cooking time.
3. Remove from the oven and serve with mini potato gratins and a simple salad of rocket leaves and finely sliced pear.
Mini Potato Gratins
1. Preheat the oven to 200°C (400°F). Cut a piece of baking paper into 16 strips 15 x 2 cm (6 x 3/4 inch). Line six 125 ml (1/2 cup) muffin tins with the strips in a cross pattern with strips overlapping on each side. This will create little handles to remove your gratins with.
2. Place all the ingredients in a bowl and toss to combine. Layer the potatoes in the muffin tins and pour over any remaining liquid. Place in the oven and cook for 40 minutes.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.