Duck Adobo

Name: Duck Adobo recipe
Prep time: 20 min
Cook time: 2 h 15 min
Yield: 6 servings
Cuisine: Global
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

by Vera Stephens 1 year ago

4.8 (10)

2 hours

111.2 kcal

6.5 g carbs

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Description

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

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

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.

Nutrition Facts

serving: 6 servings

calories: 111.2 kcal

carbohydrates: 6.5 g

protein: 11.3 g

saturated fat: 0.9 g

cholesterol: 34.3 mg

sodium: 1492.7 mg

fiber: 0.7 g

sugar: 2 g