For an even richer flavor, consider marinating the duck legs in the vinegar, soy sauce, and garlic mixture for at least 2 hours, or even overnight, before searing. Serve Duck Adobo over steamed rice to soak up all the delicious sauce. Garnish with chopped green onions for a pop of freshness. Adjust the amount of sambal chili paste to your preferred level of spiciness. A touch of brown sugar can be added for a hint of sweetness.
Duck Adobo
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PREP TIME15 mins
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COOK TIME2 hrs 20 mins
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TOTAL TIME2 hrs 35 mins
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SERVING6 People
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VIEWS112
Experience the rich and savory depths of Duck Adobo, a Filipino-inspired masterpiece where succulent duck legs are braised in a symphony of tangy vinegar, salty soy, and fiery chili, resulting in an unforgettable culinary adventure.
Ingridients
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Nutrition
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Carbohydrate7 g
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Cholesterol34 mg
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Fiber1 g
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Protein11 g
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Saturated Fat1 g
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Sodium1493 mg
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Sugar2 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
StepSeason duck legs generously with salt and freshly ground black pepper.
02
StepHeat vegetable oil in a large, deep skillet over medium-high heat. Add duck legs, skin-side down, and sear until deeply browned, about 3-4 minutes per side. Transfer the seared duck legs to a plate. Carefully drain all but 1 tablespoon of rendered duck fat from the skillet, reserving the flavorful fat.
03
StepReduce heat to medium. Add the sliced onion to the skillet and cook in the reserved duck fat until softened and translucent, about 3-4 minutes. Add the minced garlic and cook until fragrant, about 1-2 minutes, being careful not to burn it. Stir in the chicken broth, rice vinegar, soy sauce, sambal chili paste, and bay leaves. Bring the mixture to a gentle simmer.
04
StepReturn the duck legs to the skillet, nestling them into the simmering sauce. Loosely cover the skillet and reduce heat to low. Simmer gently until the duck legs are incredibly tender and can be easily pierced with a fork, approximately 2 hours. An instant-read thermometer inserted into the thickest part of the leg should register at least 165 degrees F (74 degrees C).
05
StepUncover the skillet and increase the heat to high. Continue cooking until the sauce has reduced and thickened to a luscious glaze, about 5 minutes. Season with additional salt and black pepper to taste, if needed. Discard the bay leaves before serving.
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Dane Baumbach
Jun 10, 2025The slow simmering really makes the duck incredibly tender. Well worth the wait!
Quinton Schroeder
May 19, 2025I was a little intimidated to cook duck, but this recipe was easy to follow and the results were restaurant-quality.
Frida Schmidt
Jan 9, 2025I added a little brown sugar to the sauce and it was perfect.
Natalie Klein
Nov 6, 2024This is now my go-to duck adobo recipe. Thank you for sharing!
Bradley Collier
Oct 26, 2024I used chili garlic sauce instead of sambal and it was a great substitute.
Haylie Friesen
Oct 16, 2024The sauce is absolutely delicious! I will definitely be making this again.
Jeremie Heller
May 25, 2024This recipe is amazing! The duck was so tender and flavorful. My family loved it!