Adobong Pato

Adobong Pato

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 Instructions:

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.

source :  overseas pinoy cooking