I found a duck in the deep freeze and decided to experiment a bit. First, I quartered the thawed duck and placed the four large pieces in a zip lock bag and added a classic adobo marinade of vinegar, lots of garlic, black pepper and soy sauce and left it in the fridge overnight. The following morning it was cooked in a dutch oven (heavy enamel pot) for about an hour until done and the resulting adobo sauce was rich with fat and reduced to an almost gravy like consistency (donâ€™t over-reduce, add some water if necessary). This could definitely be served just like thisâ€¦the duck adobo was meaty, possessed a LOT of flavor in the dark dense meat, and yet had the classic Filipino adobo tasteâ€¦
But I couldnâ€™t resist the desire to experiment further and decided to throw the quartered duck pieces onto a hot barbecue grill, just long enough to caramelize and crisp up the skin. This â€œdried outâ€ the surface of the duck as well as making it look spectacular.
Served with some homemade acharra and the reduced â€œadobo gravyâ€ and served with lots of rice, it was surprisingly good and definitely a keeper of a recipe.
The next day, we had some leftover duck that we shredded into small strips as one would do with chicken and pork adobo, and re-fried it until crisp with some of the leftover duck fat/gravy. I have to admit this last iteration was inspired by a dish that I spied but had not tried at Mamou, a restaurant I am about to post a review on.
If you are a fan of duck (not everyone likes all that dark meat with a more complex flavor than say chicken) and adobo, you may want to try this recipe sometime soonâ€¦yum!