Duck Adobo recipe

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Ingredients

6 duck legs
salt and freshly ground black pepper to taste
1 tablespoon vegetable oil
1 large onion, sliced
8 cloves garlic, minced
1 ½ cups chicken broth
1 cup seasoned rice vinegar
½ cup soy sauce, or to taste
2 teaspoons sambal chili paste, or other hot pepper sauce to taste
2 bay leaves

Nutrition Info

111.2 calories
carbohydrate: 6.5 g
cholesterol: 34.3 mg
fat: 4.6 g
fiber: 0.7 g
protein: 11.3 g
saturatedFat: 0.9 g
servingSize: -
sodium: 1492.7 mg
sugar: 2 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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