Comments on: Grilled Duck Adobo a la Marketman

By: ramil

ramil — Thu, 07 Aug 2008 11:46:22 +0000

I bought frozen ducks here in my plcae almost 600 pesos each for 2 kilos, “Gi mingaw na gyud kog patotin” bahalag mugasto ko og daku.. but I used pineapple and sprite only kay walay tuba diri.. cge nalng atsup lang gyapon.. and I invite friends dali ra kau mahorot..

By: Maria Clara

Maria Clara — Tue, 06 Nov 2007 17:30:02 +0000

To Kayenne Only: Where do you get your Chinese herbs – SIBUT? Greatly appreciate it you can share that info. Thanks much in advance.

By: kayenne

kayenne — Tue, 06 Nov 2007 06:39:43 +0000

i love duck! i always enjoy my peking duck – the meat, more than the skin, and duck misua soup with the chinese herbs(sibut). lately, i’ve enjoyed tea-smoking ducks before roasting, or doing a chinese adobo with sea cucumber and pork litid. what i miss most is the duck rice sold in singapore’s hawker stalls with the fragrant yam rice.

dapitan market carries duck and quail in the same stall that offers freshly dressed chicken. but sometimes, the duck breast is rather small. i’m looking for a duck seller that offers duck with meatier breast meat. any ideas?

By: xtine

xtine — Tue, 06 Nov 2007 04:39:11 +0000

nice adobo! soo inviting. have you tried sizzling adobong balut?

By: dhanggit

dhanggit — Mon, 05 Nov 2007 22:28:49 +0000

I love ducks..i normally cook them with caramelised apples or figs..last summer i even tried them with melons they blended well..but i havent tried doing an adobo…i remember my best friends mom’s speciality is adobo duck (who happens to live in pasig)…or maybe they were itik..dont know the difference in taste..looking at your photos i will surely try your recipe and impress my french in-laws this weekend :-)

By: Ted

Ted — Mon, 05 Nov 2007 19:47:42 +0000

Rianne, you might be underheight but not overweight ;-)

By: rianne

rianne — Mon, 05 Nov 2007 14:14:10 +0000

Oh MM, you wouldn’t believe this, I am 12kgs overweight now! Must be the duck’s fault..hehe..

By: chi

chi — Mon, 05 Nov 2007 04:40:44 +0000

I LOVE duck but only the Chinese way – roasted that is.

MM, what a clever twist to adobo! The Ilocano style adobo is almost dry because the very last step before serving is to fry the meat in hot oil to brown it. Wet stuff in hot oil = messy messy messy YUCK – I’m sure that’s what started the dirty kitchen concept. My adobos are on the blonde side for the simple reason that I don’t fry indoors if I can help it. But grilling – what a simple but really effective alternative. I’ll need to give this a try. THANKS!

By: Marketman

Marketman — Sun, 04 Nov 2007 21:41:41 +0000

rianne, if I ate duck every other day I would be 50 lbs heavier! Katrina, I LOVE snipes and yes, the crispy and chewing fried flakes are the best. But with duck it was a close second… F1foodie, yes, roasting or frying in duck or even better goose fat is superb. I did a dinner last Christmas that featured potatoes in goose fat… danney, I have never tried pinaupong itik, but now I am curious! kaye, I have a acharra recipe in archives, or google “acharra marketmanila”. nikka, I have never purchased fresh duck here but I understand they sell them in the Pasig market or from Pateros… Joey, I always see pugo eggs, but oddly I rarely see dressed young quail or pugo for sale, any ideas where to buy quail? jo, I hope the recipe works for you. ajyoung! arrgh, it is so hard to find snipes here…I have wanted to make adobong snipes for years…its Mrs MMs favorite! Mrs. M, adobong mushrooms sounds good to me. benchorizo, that version sounds great as well!

By: rianne

rianne — Sun, 04 Nov 2007 20:45:40 +0000

Haven’t tried this recipe before but will definitely do sometime soon! I also am a duck fan and almost every other day, I feast on crispy aromatic duck rolled up and eaten together in pancakes with sliced cucumber,spring onions and hoi sin sauce…I always have these delivered hot and fresh from a Chinese restaurant near my place,hehe… oh, and I also love their Cantonese roast duck! It’s really nice!