Adobo roasted whole duck

Adobo roasted whole duck

Asian
20 mins Prep · 180 mins Cook

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
Nutrition (per serving)
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

Cooking Instructions

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1

To 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.

2

Preheat the oven to 210°C, gas mark 6½.

3

Peel and quarter the onions then place them in the bottom of a large roasting tray, leaving one aside.

4

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.

5

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.

6

Allow to rest for 15 minutes before serving with rice, if desired.