Duck Adobo Recipe - Allrecipes.com
Duck Adobo Recipe
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How to Make Chicken Adobo
Give chicken thighs or duck legs the full Filipino-style adobo treatment. See more
  • READY IN ABOUT hrs

Duck Adobo

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 2 hrs 15 mins
  • READY IN 2 hrs 35 mins

Footnotes

  • Cook's Note:
  • You can use this recipe and substitute the duck for chicken or pork, you may just have to cook it a little less.
  • You can partially cover the pot cook with its lid or a lightly oiled piece of parchment paper.
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Reviews More Reviews

Jun 08, 2013

Was Delicious. Couldn't find the chili paste, so I used a little red curry paste and it was still awesome. I cooked chicken thighs also. Everyone wanted seconds! Thank you.

 
Aug 02, 2013

was really good. I used chicken thighs and cooked them for about 1 and 1/2 hours. I did add a 1/2 teaspoon ground ginger. My 9 year old came in the kitchen about once every 20 minutes to tell me how good it smelled and to ask if it was ready. And, my 7 year old said he had gone to chicken heaven.

 

9 Ratings

Apr 23, 2013

Have made this several times, always using duck and of course saving the fat for other delicious recipes (Brussels sprouts) by Chef John. This is so yummy it defies description. And as the chef said in his video, the just sauce alone over rice is gorgeous.

 
Apr 06, 2013

ok, so this was absolutely fantastic adobo. as good as anything i have had at my phillipino friends. i used chicken legs, and whole black peppercorns as opposed to ground, per my friends instructions. be sure to be generous with the vinegar, bay leaf, and fish sauce. i know that the fish sauce may be somewhat of an acquired taste for many americans, but trust me, it adds a funky goodness that cannot be replicated with anything else. be sure to remove bay leaf before serving, you don't want any lawsuits from your guests, hahaha! i serve my adobo with pancit (a phillipino rice noodle dish) white rice, and babinka (A jelled coconut rice dish) for dessert. YUMMY!!

 
Mar 23, 2014

Delicious! I'm Filipino and this actually tasted authentic! Brought me back to my childhood memories :) Thank you Chef John.

 
Oct 08, 2013

I made this recipe with chicken legs and thighs. Came out amazing my husband loved it. Best adobe I ever tasted. And different tasting. It was a hit. I will make this often. Fantastic dish.

 

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Nutrition

  • Calories
  • 111 kcal
  • 6%
  • Carbohydrates
  • 6.5 g
  • 2%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 11.3 g
  • 23%
  • Sodium
  • 1557 mg
  • 62%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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