Duck Adobo

Ingredients and Weight:

• Whole duck (4-5 lb): 1
• Soy sauce (low sodium): 1 cup
• Vinegar (apple cider or white): 1 cup
• Bay leaves: 3
• Whole peppercorns: 1/2 tablespoon
• Brown sugar: 2 tablespoons
• Garlic (minced): 5 cloves
• Ginger (minced): 2 tablespoons

Preparation Time:

• 15 minutes

Cooking Time:

• 3 hours (braising)

Difficulty Level:

• 2 (easy to moderate)

Preparation Method Steps:

1. In a large bowl, combine the duck, soy sauce, vinegar, bay leaves, peppercorns, brown sugar, garlic, and ginger. Mix well to coat the duck.
2. Cover and refrigerate for at least 30 minutes, or up to overnight.
3. Heat a large Dutch oven or braising pan over medium heat. Add the duck and the marinade. Bring to a simmer and then reduce heat to low.
4. Cover and braise for 2 hours, or until the duck is tender and the sauce has thickened.
5. Remove the duck from the pan and shred the meat.
6. Return the shredded duck to the sauce and simmer for an additional hour, or until the sauce has further reduced and the flavors have combined.

Nutritional Information:

(Per serving)

• Calories: 350
• Fat: 15g
• Carbohydrates: 25g
• Protein: 30g

Dish Characteristics:

• Savory and tangy
• Rich and flavorful
• Tender duck with a crispy skin
• Authentic Filipino flavors

User Comments:

• "This dish was absolutely delicious! The sauce was perfect, with a great balance of sweet and sour."
• "I was hesitant to try duck, but this dish was amazing. The meat was so tender and the flavors were incredible."
• "A truly authentic Filipino dish that transported me back to my childhood."

Special Precautions and Tips:

• Use a sharp knife to score the duck skin before braising to help the sauce penetrate.
• If the sauce is too thick, add a little bit of water or broth.
• Leftover duck adobo can be stored in the refrigerator for up to 3 days.