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

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

Pato Tim or Patuten

Pato Tim or Patuten or Humbang Itik (Marinated Duck Braised in Soy Sauce)

2 pcs star anise, 
8 gloves garlic, crushed, 
2 pcs bay leaves (“laurel”), 
2 pcs onions, peeled and quartered, 
1 tsp Sichuan peppercorn, slightly toasted, 
1 tsp salt and ½ cup + 2 tbsp brown sugar.

The liquid ingredients 
2 tbsp + ¼ cup soy sauce, separated, 
3 tbsp rice vinegar, 
3 tbsp oyster sauce, 
3 cups broth 
2 chicken cube plus 
3 cups water to make the broth and about 2 cups vegetable oil for slightly frying the duck.

Cooking Instructions:

1. Thoroughly wash and clean the duck. Drain it properly then pat dry it using paper towels. Season it with the 2 tbsp of soy sauce, slathering onto skin and inside the cavity. Marinate it for at least an hour inside the fridge.
2. In a deep wok or pan, heat the oil and fry the duck on both sides until just seared to light brown color. Transfer in a deep plate and set aside.
3. In a mixing bowl, pour all the remaining liquid ingredients, stir and mix them together. Add the brown sugar and salt and stir further until the sugar is dissolved and you have this sauce mixture.
4. In a large wok or heavy pot, place the browned duck and pour the soy sauce-sugar mixture. Add in all the other ingredients and heat on medium flame. Once it boils, lower the heat to the lowest setting possible but maintain that the liquid is still a bit gurgling.
5. Simmer with the lid on until duck meat is fork tender. Flip the whole “pato” over every 30 minutes to assure even cooking. Be careful not to let the liquid to dry up. If necessary, add hot water gradually, 1 cup at a time.
6. For the meantime, prepare the carrot which will serve as garnish and veggie. Peel and cut it to floweret. Steam or boil it until just cooked and still crunchy. Use of other vegetables such “bok choy” or petchay”, black, button or oyster mushrooms and Chinese cabbage.
   
   In a large platter arrange the carrots floweret along the sides. Carefully place the whole duck at the center. Pour the thick sauce on top. If the sauce is not thick enough, use 1 tsp of corn starch dispersed in 1 tbsp of water to thicken it over low heat.