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Prep Time: 20 Minutes Cook Time: 135 Minutes |
Ready In: 155 Minutes Servings: 6 |
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This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying. 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:
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.
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