By: Chef John
Adobo is the immersion of raw food in a stock composed variously of salt, garlic, chilli and vinegar to preserve and enhance its flavour. This twist on the classic adobo dish uses duck maryland, which makes this version particularly rich and satisfying. Enjoy and live to eat!
- 6 duck legs
- salt and freshly ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 large onion, sliced thinly
- 8 cloves garlic, crushed
- 2 cups chicken stock (salt free)
- 1 cup rice vinegar
- 1/2 cup light soy sauce
- 2 teaspoons sambal chilli paste
- 2 bay leaves
- Season duck maryland with salt and black pepper.
- Heat vegetable oil in a large, deep pan 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 chilli paste, and bay leaves into onion mixture; bring to a simmer. Return duck maryland to the pan, loosely cover, and simmer until duck maryland are tender and easily pierced with a fork, about 2 hours.
- Remove cover from the pan, increase heat to high, and cook until sauce is thick, about 5 minutes; season with salt and black pepper to taste.