Adobong Pato (Filipino Duck Adobo)
Adobong Pato is a luxurious Filipino braised duck dish where the naturally rich meat is slowly simmered in a complex sauce of soy sauce, vinegar, garlic, and Sprite until fork-tender, creating a harmonious blend of savory, tangy, and subtly sweet flavors that elevate the traditional adobo preparation method. The addition of Sprite, a modern twist on this heritage recipe, helps tenderize the meat while adding a gentle sweetness that balances the robust flavors of soy sauce and vinegar, resulting in a sophisticated yet comforting dish that's perfect for special occasions while remaining true to its Filipino roots.
Equipment
- Large heavy-bottomed pan or Dutch oven (Kaldero) For even heat distribution
- Sharp knife (kutsilyo) For preparing the duck
- Cutting board (Sangkalan) For safe meat preparation
- Measuring cups and spoons For accurate measurements
- Tongs For turning the meat safely
- Wooden spoon (sandok na kahoy) For stirring without scratching the pan
Ingredients
- 1 whole duck Pato, cleaned and cut into serving pieces
- 4 cloves garlic Bawang, minced
- 1 medium onion Sibuyas, minced
- ¼ cup vinegar Suka
- ½ cup soy sauce Toyo
- 2 cups Sprite
- ¼ teaspoon ground black pepper Paminta
- 3-4 bay leaves Dahon ng laurel
- Salt Asin or fish sauce (Patis) to taste
Instructions
- Clean your duck thoroughly and pat it dry with paper towels. Cut it into serving pieces, about 2 inches each, and let it come to room temperature. While waiting, mince your garlic and onion.
- Heat your pan over medium heat (180°C/350°F). Once hot, sauté the minced garlic and onion until the onions become clear and soft, about 3-4 minutes. Add your duck pieces and continue to sauté until the meat turns slightly white in color, which takes about 8-10 minutes.
- Pour in the vinegar and let it cook without stirring for 2-3 minutes – this helps cook off the strong vinegar smell. After this, add your soy sauce, bay leaves, and sprinkle in the ground pepper. Let this simmer for 10 minutes so the soy sauce color spreads evenly through the meat.
- Pour in the Sprite and wait for the liquid to boil. Once boiling, lower the heat (140°C/285°F) and cover the pan. Let it simmer for 45-60 minutes, or until you can easily pierce the meat with a fork. Check occasionally and add a splash of water if needed.
- Taste your adobo and season with salt or patis if needed. Let it simmer for 5 more minutes on low heat. Turn off the heat and let your adobo rest for 10 minutes before serving – this helps the meat soak up more flavor.
- Serve hot with steaming white rice. You can pour extra sauce over your rice and garnish with toasted garlic if you like.
- Note for beginners: The duck is ready when the meat easily comes off the bone and the sauce has thickened slightly. If your sauce is too thin, you can simmer it uncovered for a few extra minutes.
Tips from Lola's Kitchen
- Always let the vinegar cook without stirring initially to achieve the right adobo flavor
- Score the duck skin to help render fat and absorb flavors better
- Don't rush the simmering process - tender meat takes time
- Save rendered duck fat for cooking other dishes
- For best results, cook a day ahead and reheat before serving
Nutrition
Calories: 420kcalCarbohydrates: 15gProtein: 28gFat: 32gSaturated Fat: 25gPolyunsaturated Fat: 10gMonounsaturated Fat: 36gCholesterol: 145mgSodium: 890mgPotassium: 476mgSugar: 13gVitamin A: 326IUVitamin C: 6mgCalcium: 37mgIron: 5mg
Tried this recipe?Let us know how it was!