Duck Adobo

This version of duck adobo, a classic Filipino dish, uses duck legs, which makes it particularly rich and satisfying.


Recipes · Cuisine · Asian · Filipino


Prep Time: 15 mins
Cook Time: 2 hrs 20 mins
Servings: 6
Total Time: 2 hrs 35 mins

Ingredients

Ingredients List

  • 6 duck legs

  • salt and freshly ground black pepper to taste

  • 1 tablespoon vegetable oil

  • 1 large onion, sliced

  • 8 cloves garlic, minced

  • 1 ½ cups chicken broth

  • 1 cup seasoned rice vinegar

  • ½ cup soy sauce, or to taste

  • 2 teaspoons sambal chili paste, or other hot pepper sauce to taste

  • 2 bay leaves


Directions

  1. Season duck legs with salt and black pepper.

  2. Heat oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and cook until browned, 3 to 4 minutes per side. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.

  3. Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; bring to a simmer.

  4. Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  5. Uncover, increase the heat to high, and cook until the sauce is thick, about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.

Chef's Notes:

You can substitute chicken or pork for the duck. If you do, you may just have to cook it a little less.

You can partially cover the pot with its lid or a lightly oiled piece of parchment paper.


Nutrition Facts (per serving)

Nutrition Facts
111 Calories
5g Fat
7g Carbs
11g Protein


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