Duck Adobo2 Reviews
- Prep: 20 min
- Cook: 2 hr 15 min
- Ready In: 2 hr 35 min
“This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.” - by Chef John
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 111 cal
- 4.6 g
- 6.5 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"ok, so this was absolutely fantastic adobo. as good as anything i have had at my phillipino friends. i used chicken legs, and whole black peppercorns as opposed to ground, per my friends instructio..." See morens. be sure to be generous with the vinegar, bay leaf, and fish sauce. i know that the fish sauce may be somewhat of an acquired taste for many americans, but trust me, it adds a funky goodness that cannot be replicated with anything else. be sure to remove bay leaf before serving, you don't want any lawsuits from your guests, hahaha! i serve my adobo with pancit (a phillipino rice noodle dish) white rice, and babinka (A jelled coconut rice dish) for dessert. YUMMY!!"
Authentic Chicken Adobo
Just swipe to see more like this.