The holy trinity of Filipino cuisine – bay leaves, black pepper and garlic – feature in nearly every savoury recipe including the unofficial ‘national dish’ adobo. Instead of chicken, here we’ve given the dish a twist by using the spice blend to roast a whole duck. The vinegar cuts through the richness of the duck beautifully
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 180 minutes |
| Serves | 6 |
| Cuisine | Asian |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 1399 |
| Fat | 131.2g |
| Saturates | 44.1g |
| Protein | 41.3g |
| Carbs | 9.1g |
| Sugars | 4.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the adobo spice blend, place the coconut vinegar (or rice vinegar), soya sauce, garlic, black peppercorns, bay leaves and sugar in a small saucepan and bring to a boil. Remove from the heat and allow to cool completely.
Preheat the oven to 210°C, gas mark 6½.
Peel and quarter the onions then place them in the bottom of a large roasting tray, leaving one aside.
Season the duck well inside and out with the salt and pepper and place the remaining onion quarter in the cavity. Place the duck on top of the onions. Using a fork gently pierce the skin all over – this helps to render the fat.
Brush the adobe spice blend all over the bird and place in the oven for 25 minutes. After 20 minutes lower the temperature to 130°C, lowest oven setting, and bake for an additional 55 minutes per kg (we baked it for 1 hour and 50 minutes more). Baste with the reserved spice mix every 10-15 minutes. Increase the temperature to 210°C, gas mark 6½, and bake for a further 20-25 minutes basting every five minutes, so that the duck skin becomes golden and crispy.
Allow to rest for 15 minutes before serving with rice, if desired.
