Duck Adobo Recipes

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

ROAST DUCK BREASTS WITH POMEGRANATE-CHILE SAUCE

Roast Duck Breasts with Pomegranate-Chile Sauce image

Provided by Selma Brown Morrow

Categories Duck Roast Hanukkah Dinner Winter Pomegranate Juice Chile Pepper Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 15

Ingredients

Sauce:
1/3 cup sugar
1/2 cup water
2 cups refrigerated pomegranate juice (such as Pom)
2 cups low-salt chicken broth
4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon ground cumin (not toasted)
Coarse kosher salt
Duck:
8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
Coarse kosher salt
Ground coriander
Fresh pomegranate seeds

Steps:

For sauce:
Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 8 minutes. Add juice, broth, and California chiles. Boil until sauce is reduced to 1 1/2 cups, about 25 minutes. Remove from heat; cool. Puree in tightly covered blender until smooth, about 2 minutes. Transfer to bowl. Whisk in adobo sauce, vinegar, and cumin. Season to taste with generous amount of coarse salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill. Rewarm over low heat before using.
For duck:
Preheat oven to 400°F. Score skin of duck (don't cut into flesh) with 5 cuts in 1 direction; repeat in opposite direction, making diamond pattern. Sprinkle duck all over with coarse salt, pepper, and ground coriander. Place 2 large ovenproof skillets over medium-high heat. Add duck, skin side down, to skillets, dividing equally. Cook duck until skin is crisp and deep brown, about 7 minutes. Turn duck over; cook 1 minute. Pour off fat. Transfer skillets to oven. Roast duck until cooked to mediumrare, about 5 minutes.
Transfer duck to cutting board. Let rest 5 minutes. Thinly slice each breast crosswise on slight diagonal. Arrange slices on plates. Spoon sauce over. Sprinkle with pomegranate seeds.
Available at some supermarkets and at specialty foods stores and Latin markets.
** Dried, smoked jalapeños in a spicy tomato sauce called adobo; available at some supermarkets and at specialty foods stores and Latin markets.

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