If you’ve worked in restaurants before, you know that everynight before service the staff sits down to what’s called the “family meal.”One of the younger cooks is usually charged with scraping together somethingfilling and, more importantly, not expensive. It was during one of thesemeals that I first had adobo. When I worked at the Carnelian Room in the late 80’s, muchof the kitchen crew was Filipino, so chicken and pork adobo was a verycommon dinner. One of the dishwashers made a particularly great version, and I fell inlove with the bold, simple flavors. I also remember being pretty annoyed thatthe dishwashers there were better cooks than I was at the time,but that’s another story.
Anyway, I happened to have some duck legs around last week, and all ittook was a well-timed email wishing for adobo to inspire this video. Iunderstand that most of you will not use duck for this, but if you do, be sureto save the fat.
Duck fat is prized by chefs, and more heart-healthy thanpeople realize. It can be used for just about anything you’d normally fryin butter or vegetable oil. I roasted some Brussels spouts with mine, but italso will make just about the best homefries you’ve ever tasted. Like I said in the video, no duck, no problem. If you can simmer itin a sauce, it will work in this recipe. Because of the high soy sauce content,be careful about over reducing, but other than that, not much can go wrong.This is cheap, easy, and very flavorful, which is why it makes for such agreat “family meal.” Enjoy!
Ingredients for 6 duck legs:6 duck legs (or about same amount of chicken or pork)salt and pepper to taste1 tbsp vegetable oil1 tbsp reserved duck fat1 large onion, sliced8 cloves garlic, minced1 cup seasoned rice vinegar (if not seasoned, use a littlesugar to taste)1/2 cup soy sauce, or to taste (this is a fairly salty dish, so if you're not into that kind of thing, add less and adjust later)1 1/2 cups chicken broth2 tsp sambal chili sauce, or other hot pepper sauce to taste2-4 bay leavesPin It
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