Duck Adobo

Chef John's version of duck adobo features duck legs simmered low and slow in soy sauce and vinegar. The result is particularly rich and satisfying.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 20 mins
• Total Time: 2 hr 35 mins
• Calories: 111 Calories

Ingredients

• 1 tablespoon vegetable oil
• salt and freshly ground black pepper to taste
• 2 bay leaves
• 1 large onion, sliced
• 8 cloves garlic, minced
• 6 duck legs
• 1 cup seasoned rice vinegar
• 2 teaspoons sambal chili paste, or other hot pepper sauce to taste
• 1.5 cups chicken broth
• 0.5 cup soy sauce, or to taste

Recipe Instructions

Step 1

Season duck legs with salt and black pepper.

Step 2

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 of fat from the skillet.

Step 3

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.

Step 4

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).

Step 5

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.