Duck Adobo
Combining the aromatic taste of crispy duck, with the refreshing crunch of fresh cucumbers and spring onions and a splash of tangy and sweet peking duck sauce all wrapped in a steaming soft pancake wrapper.
Recipe Summary Duck Adobo
This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.Ingredients | Crispy Aromatic Duck Pancakes6 duck legssalt and freshly ground black pepper to taste1 tablespoon vegetable oil1 large onion, sliced8 cloves garlic, minced1 ½ cups chicken broth1 cup seasoned rice vinegar½ cup soy sauce, or to taste2 teaspoons sambal chili paste, or other hot pepper sauce to taste2 bay leavesDirectionsSeason duck legs with salt and black pepper.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.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.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.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.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.Info | Crispy Aromatic Duck Pancakesprep: 20 mins cook: 2 hrs 15 mins total: 2 hrs 35 mins Servings: 6 Yield: 6 servings
TAG : Duck AdoboWorld Cuisine Recipes, Asian, Filipino,
