Adobong Pato (Duck)

July 2, 2019
Tita Meg Cooks - Wings Hooves Horns - wide

One gets to learn about new recipes just by listening. On one such occasion, Albert de Blas was talking about this ‘adobong pato (duck) that he had ordered for his friends’ ‘pulutan’ (appetizer). The secret to a good adobo is basically the marinade. You have to make, separately, the marinade and make sure it’s perfect before you mix in the meat. It also makes a difference what kind of soy sauce and vinegar, you use.

Adobong Pato (Duck)

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By Marianne de Leon Serves: 6 - 8
Prep Time: 2 hours 30 minutes Cooking Time: 2 hours 30 minutes Total Time: 5 hours

Duck version of the classic Filipino sour stew - adobo. The secret is in making the marinade separately before mixing in the meat.


  • 1 whole duck - clean the duck of all the small feathers and cut off extra skin at rear end
  • 3 tablespoons garlic - crushed well, set aside 1 tablespoon
  • 1 cup light soy sauce
  • ½ cup balsamic vinegar (I like to sometimes use balsamic vinegar because it is not so sour)
  • 2 pieces bay leaf - tear into pieces
  • 2 teaspoons fresh ground pepper - coarse
  • 1 teaspoon salt
  • ½ teaspoon dried oregano leaves
  • 2 tablespoons cooking oil



In a 2-cup measuring cup, mix together the marinade: soy sauce, balsamic vinegar, salt, pepper, bay leaf, oregano leaves, and 2 tablespoons crushed garlic.


Place the duck in a Dutch oven or large baking dish (preferably ceramic or glass).


Pour the marinade on the duck and rub all over.


Let stand in marinade for 2 hours; rubbing duck with marinade every 20 minutes.


Fire oven at 140ºC; cover duck and begin baking duck for 2 hours. Every 30 minutes, baste the duck with its marinade.


When the duck is almost tender, remove the cover and continue baking for another 30 minutes to brown the duck.


Sauté the extra garlic in a little oil till light tan; drain and then sprinkle over duck when it is cooked.


  • Do not serve the duck the day that it gets cooked; reheat and serve it the next day.
  • Goes well with steamed white rice.
  • I also split open the duck at the breast, lengthwise, for different presentation.

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