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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season duck legs with salt and black pepper.

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  • 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.

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

111.2 calories; protein 11.3g 23% DV; carbohydrates 6.5g 2% DV; fat 4.6g 7% DV; cholesterol 34.3mg 11% DV; sodium 1492.7mg 60% DV. Full Nutrition

Reviews (25)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/03/2013
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 how good it smelled and to ask if it was ready. And my 7 year old said he had gone to chicken heaven. Read More
(8)

Most helpful critical review

Rating: 3 stars
10/27/2017
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 salt I added was on the chicken prior to cooking. I served this with white rice collards sweet yams and homemade sweet potato biscuits. Honestly the flavors blended nicely together and I was a delicious dinner. Don't know that I would ever make this again but it wasn't bad. Read More
31 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/02/2013
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 how good it smelled and to ask if it was ready. And my 7 year old said he had gone to chicken heaven. Read More
(8)
Rating: 5 stars
06/08/2013
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. Read More
(5)
Rating: 5 stars
04/06/2013
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 instructions. be sure to be generous with the vinegar bay leaf and fish sauce. i know that the fish sauce may be somewhat of an acquired taste for many americans but trust me it adds a funky goodness that cannot be replicated with anything else. be sure to remove bay leaf before serving you don't want any lawsuits from your guests hahaha! i serve my adobo with pancit (a phillipino rice noodle dish) white rice and babinka (A jelled coconut rice dish) for dessert. YUMMY!! Read More
(4)
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Rating: 5 stars
04/23/2013
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 said in his video the just sauce alone over rice is gorgeous. Read More
(4)
Rating: 5 stars
03/23/2014
Delicious! I'm Filipino and this actually tasted authentic! Brought me back to my childhood memories:) Thank you Chef John. Read More
(3)
Rating: 5 stars
01/13/2017
Made it with duck just like the recipe said turned out incredible and very easy to make. I'll be making it again soon! Read More
(1)
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Rating: 5 stars
02/24/2018
Very good I will make it again thanks Read More
(1)
Rating: 5 stars
10/09/2013
I made this recipe with chicken legs and thighs. Came out amazing my husband loved it. Best adobe I ever tasted. And different tasting. It was a hit. I will make this often. Fantastic dish. Read More
(1)
Rating: 5 stars
03/05/2015
I had to cook for the crew on a tall ship when I tried making this dish for the first time. It was a big hit. I still take it out when I want to impress or just whenever I'm craving it. Read More
(1)
Rating: 3 stars
10/27/2017
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 salt I added was on the chicken prior to cooking. I served this with white rice collards sweet yams and homemade sweet potato biscuits. Honestly the flavors blended nicely together and I was a delicious dinner. Don't know that I would ever make this again but it wasn't bad. Read More