“This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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
Amount Per Serving (6 total)
- Calories
- 111 cal
- 6%
- Fat
- 4.6 g
- 7%
- Carbs
- 6.5 g
- 2%
Based on a 2,000 calorie diet
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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!!"
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