Adobong Pato sa Gata (Duck Adobo w/ Coconut milk)

Adobong Pato sa Gata is something you might not tried before, and I highly recommend you should give it a try!

Today is Friday!!!

Normally our Captain onboard post a joke in our messroom every friday. Today’s joke wasn’t so funny or I just don’t get it!

Anyway, I have something better from my colleague 1st/Engineer Gary{one of the coolest guy I ever sailed with}

“Ang ADOBO parang BABAE lang yan, hinde kumpleto kapag walang Toyo!”

I think that is the best metaphor of ADOBO to a WOMAN. Get it? No? Oh, I will try my best to translate it.

1st-ADOBO is a famous filipino dish w/ soya sauce as its main ingredient.

2nd-BABAE is filipino word for woman or lady.

3rd-TOYO is a double meaning word in filipino, A.)Soya sauce B.)Crazy or craziness

So, “ADOBO and WOMAN have one thing in common, they’re  not complete without TOYO!”

Photo by Nino Almendra
Photo by Nino Almendra

Now on with the cooking…

Adobong Pato sa Gata

Prep. time: 10 minutes

Cooking time: 1 hour {or a little longer if you’re cooking an old duck.}

Difficulty: Very Easy

Good for 12 crew

You will need;

2 kg young duck, chop into chunks {young duck is cook and ready within an hour, but old tough duck can go upto 2hours of slow cooking} (Optional) If duck comes with giblets and liver, you can also include it as desired.

8 cloves garlic, crushed

8 pieces bayleaf/laurel

1 teaspoon black peppercorn

100 ml Kikoman soy sauce

¼ teaspoon freshly ground black pepper

4 Tablespoons(¼cup) vinegar{6% acidity}

2 Tablespoons lemon/kalamansi juice

400 ml (1can) coconut milk

2 pieces red chilli{optional}

Season to adjust taste with salt and freshly ground pepper

Direction;

Place duck on a large pot with garlic, bayleaf & peppercorn. Pour Kikoman soy sauce and add freshly ground black pepper. Cover with lid and place on very high heat. Bring to a boil, lower heat to simmer.

While simmering on low heat occationally check, stir and add water if sauce is drying up. Return its cover and continue simmering until duck meat is tender. {About 45minutes, duck meat is already tender.}

(Optional) If your duck comes w/ giblets, you can add it now. Stir and cover to cook for 5 minutes. Keep aside duck liver, we’ll add it later on.  Pour in the vinegar, I use redwine vinegar w/ 6% acidity. But you can use any available vinegar in your kithen. Bring heat to medium-high heat, cover with lid crack open for 5 minutes. Avoid stirring while the vinegar is being cook.

Pour in lemon/kalamansi juice, stir to blend flavour. Since duck is full of fats, you can tilt the pot and scoop out the excess fat oil. Add the duck liver and pour in the coconut milk. {When at home I always use fresh pure coconut milk.}

(Optional) add chopped red hot chilli peppers. Hot and spicy foods will open up your appetite and strip to bottom your Duck Adobo in no time.

Lastly add some salt and freshly ground pepper to adjust to your desired taste.

Garnish with more red hot chilli peppers.

Enjoy your meal !!! 😉

Here’s how I do it;

AAA Quality Young Duck
AAA Quality Young Duck
Place duck on a large pot w/ garlic, bayleaf & peppercorn.
Place duck on a large pot w/ garlic, bayleaf & peppercorn.
Pour Kikoman soy sauce
Pour Kikoman soy sauce
Add freshly ground black pepper.
Add freshly ground black pepper.
Cover w/ lid & place on very high heat. When it start to boil, lower heat to simmer.
Cover w/ lid & place on very high heat. When it start to boil, lower heat to simmer.
Check, stir and add water if sauce is drying up.
While simmering on low heat occationally check, stir and add water if sauce is drying up. Return its cover and continue simmering until duck meat is tender
After 45minutes, duck meat is already tender.
After 45minutes, duck meat is already tender.
(Optional) If your duck comes w/ giblets,  you can add it now.
(Optional) If your duck comes w/ giblets, you can add it now. Keep aside duck liver, we’ll add it later
Well, Filipinos loves to eat giblets :)
Well, Filipinos loves to eat giblets 🙂 Stir and return cover for 5minutes.
Now you can pour the vinegar, I use redwine vinegar w/ 6% acidity. But you can use any available vinegar in your kithen.
Now you can pour the vinegar, I use redwine vinegar w/ 6% acidity. But you can use any available vinegar in your kithen.

Bring the heat to medium-high heat, cover w/ lid crack open for 5minutes.

Avoid stirring while the vinegar is being cook.

Squeeze ½ lemon = 2Tbsp lemon juice.
Squeeze ½ lemon = 2Tbsp lemon juice. Stir. Since duck is full of fats, you can tilt the pot and scoop out the excess fat oil. Since duck is full of fats, you can tilt the pot and scoop out the excess fat oil.
Now drop the duck liver and stir.
Now drop the duck liver and stir.
Pour coconut milk. When at home I always use fresh pure coconut milk.
Pour coconut milk. When at home I always use fresh pure coconut milk.
Tinned coconut milk is best to use onboard for its the only thing I have :(
Tinned coconut milk is best to use onboard for its the only thing I have 😦
(Optional) add chopped red hot  chilli peppers.  Spicy foods will open up your appetite and strip to bottom your Duck Adobo in no time. ;)
(Optional) add chopped red hot chilli peppers. Spicy foods will open up your appetite and strip to bottom your Duck Adobo in no time. 😉

Lastly add some salt and freshly ground pepper to adjust to your desired taste.

Garnish w/ more red hot chilli peppers.
Garnish w/ more red hot chilli peppers.

Enjoy your meal! 😉

Thanks alot for spending your precious time on my blog and hope this recipe

encourage you to try cooking some Adobong Pato sa Gata…

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23 comments

  1. Hi! Thank you for liking my peach, arugula and pepper salad, and for visiting my site. I make chicken adobo regularly, but will definitely try your recipe using duck! Keep up the good work!

    Like

  2. I like the idea of using peppercorns and freshly ground black pepper. The ground pepper for immediate aroma and the uncrushed peppercorns for “slow release” flavor. Love it!

    Like

  3. Ok I’ve never tried adobo with coconut milk nor adobo made with duck meat. Two ingredients I love so much. I hope I’ll have time to try this soon!

    Like

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