All Recipes World Cuisine Recipes Asian Filipino

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 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 2 bay leaves

Nutrition Info

111.2 calories carbohydrate: 6.5 g cholesterol: 34.3 mg fat: 4.6 g fiber: 0.7 g protein: 11.3 g saturatedFat: 0.9 g servingSize: - sodium: 1492.7 mg sugar: 2 g transFat: : - unsaturatedFat: : -

Season 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.

6 servings

This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.