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Duck Adobo

Duck Adobo

  • Prep

    20 m
  • Cook

    2 h 15 m
  • Ready In

    2 h 35 m
Chef John

Chef John

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1557 mg
  • 62%

Based on a 2,000 calorie diet

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Directions

  1. Season duck legs with salt and black pepper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

zimara
3

zimara

6/8/2013

Was Delicious. Couldn't find the chili paste, so I used a little red curry paste and it was still awesome. I cooked chicken thighs also. Everyone wanted seconds! Thank you.

nadine254
2

nadine254

8/2/2013

was really good. I used chicken thighs and cooked them for about 1 and 1/2 hours. I did add a 1/2 teaspoon ground ginger. My 9 year old came in the kitchen about once every 20 minutes to tell me how good it smelled and to ask if it was ready. And, my 7 year old said he had gone to chicken heaven.

Jennifer
2

Jennifer

4/23/2013

Have made this several times, always using duck and of course saving the fat for other delicious recipes (Brussels sprouts) by Chef John. This is so yummy it defies description. And as the chef said in his video, the just sauce alone over rice is gorgeous.

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