Name: Duck Adobo
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Duck legs - 6; Salt and freshly ground black pepper to taste - 6; Vegetable oil - 1 tablespoon; Onion, sliced - 1 large; Garlic, minced - 8 cloves; Chicken broth - 1 ½ cups; Seasoned rice vinegar - 1 cup; Soy sauce, or to taste - ½ cup; Sambal chili paste, or other hot pepper sauce to taste - 2 teaspoons; Bay leaves - 2

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Duck Adobo

1. Duck legs - 6

2. Salt and freshly ground black pepper to taste - 6

3. Vegetable oil - 1 tablespoon

4. Onion, sliced - 1 large

5. Garlic, minced - 8 cloves

6. Chicken broth - 1 ½ cups

7. Seasoned rice vinegar - 1 cup

8. Soy sauce, or to taste - ½ cup

9. Sambal chili paste, or other hot pepper sauce to taste - 2 teaspoons

10. Bay leaves - 2

How to cook deliciously - Duck Adobo

1. Stage

Season duck legs with salt and black pepper.

2. Stage

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.

3. Stage

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.

4. Stage

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).

5. Stage

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.