DUCK ADOBO

Duck Adobo image

This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

Provided by Chef John

Categories World Cuisine Recipes Asian Filipino

Time 2h35m

Yield 6

Number Of Ingredients 10

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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 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

Steps:

Season duck legs with salt and black pepper.
Heat vegetable 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. Remove duck legs and drain all but 1 tablespoon of duck fat from the pan.
Cook onion in reserved duck fat over medium heat until onion begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes.
Stir chicken broth, rice vinegar, soy sauce, sambal chili paste, and bay leaves into onion mixture; bring to a simmer. Return duck legs to the skillet, loosely cover, and simmer until duck legs are tender and easily pierced with a fork, about 2 hours.
Remove cover from the skillet, increase heat to high, and cook until sauce is thick, about 5 minutes; season with salt and black pepper to taste.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 6.5 g, Cholesterol 34.3 mg, Fat 4.6 g, Fiber 0.7 g, Protein 11.3 g, SaturatedFat 0.9 g, Sodium 1492.7 mg, Sugar 2 g