Duck Adobo

Duck Adobo

by Vera Stephens 6 months ago
4.8 (10)
2 hours
111.2 kcal
6.5 g carbs
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. 1. Season duck legs with salt and black pepper.
  2. 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. 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. 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. 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