Duck Adobo -- How to Make Adobo Sauce

duck

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner while pork is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a different flavor profile.

Season duck legs generously with salt and freshly ground black pepper.

Drizzle a little oil over the duck legs and toss until thoroughly coated.

Brown the duck legs in a large skillet on medium-high heat, starting with the skin side down, adding another tablespoon of oil if needed.

Remove the browned duck legs from the pan and drain excess fat into a heatproof bowl.

In the same pan, add one large sliced yellow onion, a pinch of salt, and a spoon of reserved duck fat, cooking on medium heat for about 3-4 minutes until onions are translucent.

Add a lot of chopped garlic to the onions and cook for about 1-2 minutes without browning the garlic.

Stir in rice vinegar, soy sauce, chicken stock, crushed chilies, and two whole bay leaves, bringing the mixture to a simmer.

Return the duck legs to the pan, cover with parchment paper (oiled) to trap heat and moisture, and braise for about 2 hours, flipping the meat halfway through.

If the sauce is too thin after cooking, boil it for 3-4 minutes until it reduces to the desired texture.

Serve the duck adobo over rice, spooning the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens