Duck Adobo

Duck Adobo

Made  times
Chef John 23768

"This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying."
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2 h 35 m servings 111 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 6.5g
  • 2%
  • Protein:
  • 11.3 g
  • 23%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1493 mg
  • 60%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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.

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...

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 ...

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 inst...

I had to cook for the crew on a tall ship when I tried making this dish for the first time. It was a big hit. I still take it out when I want to impress, or just whenever I'm craving it.

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

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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