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
Recipe Instructions
Step 1
Season duck legs with salt and black pepper.
Step 2
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 3
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 4
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.
Step 5
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.
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
