Name: Yellow adobo duck with coconut and ginger
Prep time: 35 min
Cook time: 135 min
Total time: 170 min
Yield: 6
Ingredients: 2 tbsps extra-virgin olive oil; 6 duck Marylands (220gm each); 6 small golden shallots; 4 garlic cloves, thinly sliced; 80 grams piece ginger, cut into julienne; 1 tbsp black peppercorns; 1 tbsp ground turmeric; 4 fresh bay leaves; 3 tsps gochugaru (see note); 3 tsps caster sugar; 375 ml (1½ cups) chicken stock; 300 ml coconut milk; 300 ml coconut cream; 2½ tbsp sugarcane vinegar (see note) or distilled white wine vinegar; 40 grams baby spinach; Fried curry leaves, to serve; Fermented Pechay Baguio (kimchi), to serve; Steamed rice, to serve

Yellow adobo duck with coconut and ginger

A flavourful and aromatic spin on a Filipino classic.

Serves 6

Prep

35M

Cook

2H 15M

Total

2H 50M

Adobong dilaw is a yellow adobo that uses turmeric instead of soy sauce. During his restaurant days as a chef, Smith’s variations on the Filipino classic were always a favourite for staff dinners. This version ups the ante, trading pork for delicious golden duck.

Ingredients

2 tbsps extra-virgin olive oil

6 duck Marylands (220gm each)

6 small golden shallots

4 garlic cloves, thinly sliced

80 grams piece ginger, cut into julienne

1 tbsp black peppercorns

1 tbsp ground turmeric

4 fresh bay leaves

3 tsps gochugaru (see note)

3 tsps caster sugar

375 ml (1½ cups) chicken stock

300 ml coconut milk

300 ml coconut cream

2½ tbsp sugarcane vinegar (see note) or distilled white wine vinegar

40 grams baby spinach

Fried curry leaves, to serve

Fermented Pechay Baguio (kimchi), to serve

Steamed rice, to serve

Method

1.Preheat oven to 160˚C. Heat a large ovenproof heavy-based saucepan with a lid over high heat. Add oil and sear duck skin-side down, turning occasionally, until lightly browned all over (5-6 minutes). Remove from pan and rest on a plate.

2.Reduce oven to medium-high heat. Add shallots, garlic, ginger, and peppercorns and cook, stirring frequently, until shallots start to colour (5 minutes). Add turmeric, bay, gochugaru, sugar, stock, coconut milk and cream and vinegar; bring to the boil. Add duck to pan, cover with lid and braise in oven until meat is very tender (2 hours).

3.Preheat grill to high heat and grease a large oven tray. Remove duck from sauce and place on prepared tray skin-side up. Return pan to medium heat and simmer until sauce has thickened (5 minutes); stir in spinach. Season to taste and add a little more vinegar if you like it sharper.

4.Meanwhile, place duck under grill and cook until skin is golden (6-8 minutes).

5.Divide sauce and vegetables among serving plates and top with duck and fried curry leaves. Serve with pechay baguio (kimchi) and steamed rice.

Gochugaru flakes are sun-dried Korean red chilli peppers. Sugarcane vinegar and gochugaru are available from Asian and Korean supermarkets. If gochugaru isn’t available, use chilli flakes.
Notes

Profile Dominic Smith

Styling by Vivien Walsh