Yields: 6 serving(s)
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
Instructions
- Season duck legs with salt and black pepper.
- Heat 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. Transfer to a plate; drain all but 1 tablespoon fat from the skillet.
- Cook onion in reserved duck fat over medium heat until it begins to turn translucent, 3 to 4 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in broth, vinegar, soy sauce, chili paste, and bay leaves; 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. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Uncover, increase the heat to high, and cook until the sauce is thick, about 5 minutes; season with salt and black pepper to taste. Discard bay leaves before serving.
*Recipe Excerpted From: https://www.allrecipes.com/recipe/230047/duck-adobo/
