Duck Adobo - Secretsfrommyapron

Ingredients

6duck legs

salt and freshly ground black pepper to taste

1 tablespoon vegetable oil

1 large onion, sliced

8 cloves garlic, minced

1 ½ cups chicken broth

1 cup seasoned rice vinegar

½ cup soy sauce, or to taste

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

2bay leaves

Directions

Step 1

Season duck legs with salt and black pepper.

Step 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.

Step 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.

Step 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.

Step 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.

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