My Adobong Pato Recipe

This is my recipe for Adobong Pato, a twist on classic adobo that uses duck instead of the usual chicken or pork. While it's similar to chicken adobo, duck brings this amazing gamey flavor that makes the dish more interesting and special.

What makes my version unique is the secret ingredient that not only tenderizes the naturally tough duck meat but also adds an unexpected sweetness that perfectly balances the traditional adobo flavors.

My Ingredients

• 1 whole duck, dressed and cut into serving pieces
• 5 cloves garlic, minced
• 1 red onion, chopped
• ¼ cup vinegar
• ½ cup soy sauce
• 2 cups Sprite or 7-UP (my secret ingredient!)
• ¼ teaspoon black ground pepper
• 1 tablespoon cooking oil
• 3 laurel leaves

How I Make My Adobong Pato

1. I start by heating oil in my pot and sauteing garlic and onions until they're golden. This creates the flavor foundation for the dish.
2. I add my duck pieces and stir-fry them for about 2 minutes. This initial searing helps the duck absorb all those aromatic flavors from the garlic and onions while starting to render some of the duck fat.
3. I pour in my soy sauce, vinegar, pepper, and laurel leaves. This is what gives it that signature adobo taste: salty, tangy, and aromatic. I bring this to a boil and let it simmer for about 3 minutes so the duck starts absorbing these flavors.
4. Here's where my secret weapon comes in! I pour in the Sprite or 7-UP and bring everything to a boil again. Then I reduce it to a simmer and let it cook until the duck is tender (about 60 minutes). The soda works its magic, making the meat tender while adding a little sweetness.
5. I let everything simmer, watching as the sauce reduces and the duck becomes tender. The long cooking time allows all the flavors to mix beautifully, and the duck becomes tender.
6. Serve and enjoy your adobong pato!

My Personal Tips

• If possible, marinate the duck pieces for 30 minutes before cooking for better flavor.
• Don't skip the initial searing. It helps render fat and adds depth.
• Keep the heat low during the long simmer. Rushing will make the meat tough.
• Taste and adjust the balance of soy sauce, vinegar, and Sprite to your preference.
• If the liquid reduces too much, add more Sprite or water to prevent burning.
• The duck is ready when it easily falls off the bone.
• This tastes even better the next day when all flavors have settled.

Related

Looking for other recipes like this? Try these:

Adobong Pato Recipe

My adobong pato is tender duck simmered in soy sauce, vinegar, and Sprite until the meat falls off the bone with a perfect balance of savory and subtle sweetness.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 whole duck dressed and cut into serving pieces
• 5 cloves garlic minced
• 1 red onion chopped
• ¼ cup vinegar
• ½ cup soy sauce
• 2 cups Sprite or 7-UP (my secret ingredient!)
• ¼ teaspoon black ground pepper
• 1 tablespoon cooking oil
• 3 laurel leaves

Method

 

1. I start by heating oil in my pot and sauteing garlic and onions until they're golden. This creates the flavor foundation for the dish.
2. I add my duck pieces and stir-fry them for about 2 minutes. This initial searing helps the duck absorb all those aromatic flavors from the garlic and onions while starting to render some of the duck fat.
3. I pour in my soy sauce, vinegar, pepper, and laurel leaves. This is what gives it that signature adobo taste: salty, tangy, and aromatic. I bring this to a boil and let it simmer for about 3 minutes so the duck starts absorbing these flavors.
4. Here's where my secret weapon comes in! I pour in the Sprite or 7-UP and bring everything to a boil again. Then I reduce it to a simmer and let it cook until the duck is tender (about 60 minutes). The soda works its magic, making the meat tender while adding a little sweetness.
5. I let everything simmer, watching as the sauce reduces and the duck becomes tender. The long cooking time allows all the flavors to mix beautifully, and the duck becomes tender.
6. Serve and enjoy your adobong pato!

Notes

• If possible, marinate the duck pieces for 30 minutes before cooking for better flavor.
• Don't skip the initial searing. It helps render fat and adds depth.
• Keep the heat low during the long simmer. Rushing will make the meat tough.
• Taste and adjust the balance of soy sauce, vinegar, and Sprite to your preference.
• If the liquid reduces too much, add more Sprite or water to prevent burning.
• The duck is ready when it easily falls off the bone.
• This tastes even better the next day when all flavors have settled.

Tried this recipe?Let us know how it was!