Duck Adobo
This recipe is from Chef Paolo Dungca at Kaliwa. It is a huge, restaurant-size recipe, but can easily be halved or quartered.
2 pounds duck legs
4 cups peeled garlic cloves
2 cups lemon juice
1 cup cane vinegar
4 cups soy sauce
50 pieces bay leaves
7 Tbsp. sugar
1 gallon chicken stock
7 tsp. ground black pepper
Combine duck legs, lemon juice, soy sauce, and garlic in large bowl. Mix well. Marinate the duck legs for at least one hour, the longer the better.
Heat a large skillet and add a few tablespoons of neutral oil. When oil is hot, sear the marinated duck legs for two to three minutes, or until skin is golden brown.
Pour in the remaining marinade, including garlic. Add chicken stock, and bring to a boil. Add bay leaves and sugar and simmer for 30 minutes or until duck legs get tender. Add vinegar and cook for 10 more minutes. Add black pepper. Stir and turn the heat off. Serve hot.
Share and enjoy.
This is very good served over rice.
