This version of duck adobo a classic Filipino dish uses duck legs which makes it particularly rich and satisfying
Prep Time
2 hrs 35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Season duck legs with salt and black pepper.
Heat 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. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.
Cook onion in reserved duck fat over medium heat until it begins to turn translucent
3 to 4 minutes. Add garlic; cook and stir until fragrant
1 to 2 minutes. Stir in broth
vinegar
soy sauce
chili paste
and bay leaves; 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Uncover
increase the heat to high
and cook until the sauce is thick
about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.
Chef's Notes:
You can substitute chicken or pork for the duck. If you do
you may just have to cook it a little less.
You can partially cover the pot with its lid or a lightly oiled piece of parchment paper.
