Adobong Pato sa Gata

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

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}
{Optional, if needed!}Season to adjust taste with salt and freshly ground pepper

Cooking Instructions:

1. 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.
2. 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.}
3. (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.
4. 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.
5. (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.
6. Lastly add some salt and freshly ground pepper to adjust to your desired taste.
7. Garnish with more red hot chilli peppers.

source : I cook on board