Duck Adobo Food

DUCK ADOBO

Duck Adobo image

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

Provided by Chef John

Categories World Cuisine Recipes Asian Filipino

Time 2h35m

Yield 6

Number Of Ingredients 10

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

Steps:

Season duck legs with salt and black pepper.
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.

Nutrition Facts : Calories 111.2 calories, Carbohydrate 6.5 g, Cholesterol 34.3 mg, Fat 4.6 g, Fiber 0.7 g, Protein 11.3 g, SaturatedFat 0.9 g, Sodium 1492.7 mg, Sugar 2 g

DUCK TACOS

Duck Tacos image

Provided by Food Network

Categories main-dish

Yield 12 tacos

Number Of Ingredients 11

Ingredients

1 roasted duck
1 tablespoon duck fat, chicken fat or vegetables oil.
1 onion, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper
2 red bell peppers, roasted, peeled, seeded and julienned
1 cup Chipotle salsa, plus extra for garnish
1 tablespoon honey
Freshly squeezed lime juice
1 avocado, peeled, seeded and sliced
12 small corn tortillas

Steps:

Remove the duck meat from the bones, discarding all skin and sinew. Shred meat. Heat the fat in a medium skillet over medium-high heat. Saute' the onion with the salt and pepper until translucent. Add the red peppers and duck meat and cook, stirring frequently, until heated through. Keep warm. Combine the salsa, honey and a squeeze of fresh lime juice.
For tacos, toast 12 small corn tortillas as for carnitas tacos. Divide the filling and center on each tortilla. Top each with a tablespoon of salsa and a slice of avocado, and serve.

CHICKEN ADOBO

Chicken Adobo image

From the Philippines, this super-easy one-pot dish can be prepped the night before. Once the chicken is tender, it gets browned quickly under the broiler while the cooking liquid boils down into a sauce. Serve with rice to complete the meal.

Provided by Food Network Kitchen

Categories main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2/3 cup apple cider vinegar
1/4 cup soy sauce
2 tablespoons light brown sugar
1 teaspoon whole black peppercorns
Large pinch crushed red pepper
4 garlic cloves, crushed
2 bay leaves
8 chicken drumsticks (2 1/2 to 2 3/4 pounds total)
1 scallion, thinly sliced
Cooked rice, for serving

Steps:

Put the vinegar, soy sauce, sugar, peppercorns, red pepper, garlic, bay leaves and 1/2 cup water in a large re-sealable plastic bag. Close and shake to combine the ingredients and dissolve the sugar.
Open the bag, add the chicken and reseal; shake to distribute the marinade around the chicken. Refrigerate for at least 2 hours or up to overnight.
Adjust an oven rack to the top position and preheat the broiler. Line a baking sheet with foil.
Pour everything from the bag into a large Dutch oven or pot and arrange the chicken in a single layer. Bring to a boil over high heat; cover, adjust the heat to low and cook, turning the drumsticks occasionally, until the chicken is tender and registers 165 degrees F in the deepest part of the leg, 25 to 30 minutes. Uncover the pot and transfer the chicken to the prepared baking sheet.
Increase the heat and bring the remaining liquid in the pot to a boil. Cook until reduced and just slightly thinner than maple syrup, 7 to 9 minutes. Strain the sauce and discard the solids.
Meanwhile, broil the chicken until browned in spots, turning once, 3 to 4 minutes per side. Transfer to a shallow bowl and pour the sauce over. Sprinkle with the scallions and serve with rice.

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