Duck Adobo

Thursday, 06 October 2016 - 11:19 | Views - 976

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 1/2 cups chicken broth

1 cup seasoned rice vinegar

1/2 cup soy sauce, or to taste

2 teaspoons sambal chili paste, or other hot pepper sauce to taste

2 bay leaves

Directions

Prep 20 m Cook 2 h 15 m Ready In 2 h 35 m

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.

Share This Article