Duck Adobo

This version of duck adobo, a classic Filipino dish, uses duck legs, which makes it particularly rich and satisfying.

Preparation Details

Prep Time: 15 mins

Cook Time: 2 hrs 20 mins

Total Time: 2 hrs 35 mins

Servings: 6

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

Steps

1. Season duck legs with salt and black pepper.
2. 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. 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. 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. 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.