Duck Adobo

 


Duck Adobo

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

Season duck legs with salt and black pepper.

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.

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.

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).

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.

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