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Duck Adobo
Duck Adobo
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Prep Time:
15 minutes
Cook Time:
140 minutes
Total Time:
155 minutes
Indulgent duck legs braised in savory soy sauce and tangy vinegar for a decadent adobo dish.
Ingredients:
  • 6 duck legs
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 8 cloves garlic, minced
  • 1.5 cups chicken broth
  • 1 cup seasoned rice vinegar
  • 0.5 cup soy sauce, or to taste
  • 2 teaspoons sambal chili paste, or other hot pepper sauce to taste
  • 2 bay leaves
Instructions:
  • Season duck legs generously with a sprinkle of salt and a crack of black pepper, ensuring each piece is well coated for maximum flavor.
  • In a large, deep skillet over medium-high heat, warm up oil. Place duck legs in the skillet, skin-side down, and sear until golden brown, about 3 to 4 minutes per side. Remove the duck legs to a plate; leave 1 tablespoon of fat in the skillet.
  • In a sizzling pan with duck fat, sauté the onion until it's lightly translucent, for about 3 to 4 minutes. Now, add garlic and cook until aromatic, for about 1 to 2 minutes. Pour in broth, vinegar, soy sauce, chili paste, and bay leaves. Let it all gently simmer together.
  • Simmer the duck legs in the skillet, covered, until they are tender and easily pierced with a fork, which should take about 2 hours. Use an instant-read thermometer to ensure the center reaches at least 165 degrees F (74 degrees C).
  • Uncover and bring the sauce to a high heat until it thickens, approximately 5 minutes. Season with salt and black pepper before serving, removing bay leaves.

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