Easiest Way to Make Duck Fat Caramels Nashville

Duck Adobo

The original duck fat caramels were literally born behind the duck blind.

Recipe Summary Duck Adobo

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

Ingredients | Duck Fat Caramels Nashville

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

Directions

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.

You can use this recipe and substitute the duck for chicken or pork, you may just have to cook it a little less.

You can partially cover the pot cook with its lid or a lightly oiled piece of parchment paper.

Info | Duck Fat Caramels Nashville

prep: 20 mins cook: 2 hrs 15 mins total: 2 hrs 35 mins Servings: 6 Yield: 6 servings

TAG : Duck Adobo

World Cuisine Recipes, Asian, Filipino,