Duck Breast Adobo, Adobong Pato

Duck Breast Adobo, Adobong Pato
Duck Breast Adobo, Adobong Pato. Out of curiosity the other night I bought a pack of duck breast. All this time I have been wondering how duck breast would taste like when cooked adobo the Pinoy way. The duck breasts are kind of red meat and have thick skin and which I thought would be good cooked adobo style. I know duck meat would taste gamey so I intentionally cooked it with extra aromatics. I originally planned to cooked it with the combination of pork but then that would masked the true taste of the duck so I opted to cooked it without the pork.

Duck Breast Adobo

Other than the extra aromatics I tried to sticked to the basic traditional cooking method of adobo, I just throw all in the ingredients in the pot let it braised till most of the liquid has evaporated and formed into and oily sauce. Because of the extra thick skin of the duck a lot of oil was rendered, which resulted discarding all the extra duck oil.

Adobong Pato

The final product was great, it is a little gamey as expected may be taste more like a native free range chicken and the texture more like a pork meat. Should you want to try it here is the recipe of my Duck Breast Adobo, Adobong Pato, enjoy.

Ingredients:
Duck Breast

1 duck breast, about 1 kilo, cut into large cubes
1/2 cup vinegar
1/3-1/2 cup light soy sauce
1/2 head garlic, crushed
1 thumb size ginger cut into slivers
1 stalk lemongrass trimmed, crushed
1/8 tsp. coarsely ground pepper
3-4 pcs. bay leaf
1-2 tbsp. sugar
1/8 tsp. chili powder, optional
salt

Cooking procedure:

Duck Breast Adobo - Cooking Procedure

In a large sauce pan place the lemongrass at the bottom, add in the duck meat, garlic, ginger, ground pepper, bay leaf, vinegar, chili powder and soy sauce. Add in 1 to 1/2 cups of water, bring to a boil and simmer for 15 to 25 minutes until tender and until the liquid is reduced to half. Correct saltines if required. Now continue to simmer at low heat until most of the liquid has evaporated and has turned into an oily sauce. Discard all the extra rendered oil. Serve with a lot of rice.

See other related adobo recipes:

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