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Duck Adobo

Rated as 4.57 out of 5 Stars
57k

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

2 h 35 m servings 111
Original recipe yields 6 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • 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.

Nutrition Facts


Per Serving: 111 calories; 4.6 6.5 11.3 34 1493 Full nutrition

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Reviews

Read all reviews 17
  1. 21 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

was really good. I used chicken thighs and cooked them for about 1 and 1/2 hours. I did add a 1/2 teaspoon ground ginger. My 9 year old came in the kitchen about once every 20 minutes to tell me...

Most helpful critical review

the only change I made was that I used skin bone in thighs. I followed the sauce recipe exact. It was ok, I would recommend using a low sodium soy sauce, the sauce was pretty salty and the only ...

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was really good. I used chicken thighs and cooked them for about 1 and 1/2 hours. I did add a 1/2 teaspoon ground ginger. My 9 year old came in the kitchen about once every 20 minutes to tell me...

Was Delicious. Couldn't find the chili paste, so I used a little red curry paste and it was still awesome. I cooked chicken thighs also. Everyone wanted seconds! Thank you.

Have made this several times, always using duck and of course saving the fat for other delicious recipes (Brussels sprouts) by Chef John. This is so yummy it defies description. And as the chef ...

ok, so this was absolutely fantastic adobo. as good as anything i have had at my phillipino friends. i used chicken legs, and whole black peppercorns as opposed to ground, per my friends inst...

Delicious! I'm Filipino and this actually tasted authentic! Brought me back to my childhood memories :) Thank you Chef John.

Very good I will make it again thanks

Substituted Specklebelly Goose thighs/legs with skin on. Only 3/4 cup seasoned rice vinegar and a little more garlic. Added a can of sliced water chestnuts and a small bag of stemmed pea pods ab...

I loved this! I was worried about the vinegar and some of the comments about being too sour and so I decided to only use half the recommended amount and was satisfied with the results. I didn'...

Made it with duck just like the recipe said, turned out incredible and very easy to make. I'll be making it again soon!