Adobong Pato (Duck Adobo)
Tender Duck in Classic Filipino Adobo Sauce
About This Recipe
Adobong Pato (Duck Adobo) is a special occasion dish that transforms the rich, gamey flavor of duck into something extraordinary. The classic Filipino adobo treatment - soy sauce, vinegar, garlic, and bay leaves - works beautifully with duck, balancing its richness with tangy, savory notes. The result is tender meat that falls off the bone, surrounded by a deeply flavorful sauce.
While chicken and pork adobo are everyday favorites, duck adobo is reserved for celebrations and family gatherings. The longer cooking time needed for duck to become tender is worth the wait - the meat becomes incredibly succulent and the sauce develops complex, layered flavors.
Ingredients
- 1 whole duck (about 4-5 lbs), cut into serving pieces
- 1/2 cup soy sauce
- 1/2 cup white vinegar or cane vinegar
- 1 head garlic, crushed
- 5-6 bay leaves (laurel)
- 1 tbsp whole black peppercorns
- 2 cups water
- 3 tbsp cooking oil
- 2 tbsp brown sugar
- 1 tsp salt (adjust to taste)
- 2-3 Thai chilies (siling labuyo), optional
Instructions
- 1
Prepare the Duck
Remove excess fat from duck pieces. Rinse thoroughly and pat dry with paper towels. This helps achieve better browning and reduces greasiness.
- 2
Marinate
In a large bowl, combine duck pieces with soy sauce, vinegar, half of the garlic, bay leaves, peppercorns, and sugar. Marinate for at least 30 minutes, or refrigerate overnight for deeper flavor.
- 3
Brown the Duck
Heat oil in a large pot over medium-high heat. Remove duck from marinade (save the marinade) and brown pieces on all sides, about 8-10 minutes. The duck will release fat - drain some if excessive.
- 4
Braise Until Tender
Pour marinade and water into the pot. Add remaining garlic and chilies if using. Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours until duck is fork-tender.
- 5
Reduce Sauce
Remove lid and increase heat to medium. Let sauce reduce and thicken for 10-15 minutes. The sauce should coat the duck pieces beautifully. Serve hot with steamed rice.
Tips & Variations
Remove Excess Fat
Duck is fatty. Trim visible fat before cooking and skim off excess fat during braising for best results.
Low and Slow
Duck needs longer cooking than chicken. Don't rush it - low heat and patience ensure tender meat.
Orange Variation
Add orange zest and juice in the last 15 minutes for a Filipino-Chinese fusion twist.