Saturday, 10 September 2011

Adobong Itik (Peking Duck in Salty and Tangy Sauce)

I have specific instructions from my husband regarding adobong pato - it must not be sweet, it must be dry but not oil, it must not be salty, and it has to be delicious. Frederick is so finicky and demanding (gggrrr)

This is my first time to cook duck.  Back in my hometown in the Philippines, my parents usually cook duck when we were still young since we rear ducks and native chicken.  Though the duck that my parent's raise is not the peking duck (we call it itik), it's another kind we call pato, it's called Muscovy Duck if I'm not mistaken.  I don't know how it's called. When we grew older, duck had already become an occassional food, first, because we no longer have ducks, and ducks are sold twice the price of chicken in our town.  I think it also holds true in Manila, where the price of duck is a lote more expensive than other poultry, and it's scarce.

Anyway, I cooked adobo.  I want to achieve my Papa's adobong pato, which is a delicious combination of tangy and a bit saulty plus the natural special flavor of duck, which is tastier as compared to the taste of chicken meat, and of course the yellow oil that comes out naturally when you cook the duck (the dry type way, like dry adobo)

The peking duck that we bought from the supermarket somewhat tasted stronger than I had expected.  It has a musky taste like a goats meat.  I know some people would regard duck as malansa (sorry, i don't know the english term) but this one is not, since I sauteed it in garlic and ginger to make sure I get rid of that malansa flavor.  It's just that, the taste really is like that of a goats meat.  Frederick and my sister Kristine did not complain about the taste though, they both, actually liked my adobong itik :-)


Chinese Pecking Duck




Pinoy Itik



Muscovy Duck:  the type of duck we raised back home in Tabuk when I was a kid


Ingredients:

Pato (Peking duck) - 1/2 portion

Garlic, crushed and chopped - 10 cloves

Bay leaf - 3 pcs

Black Peppercorn

Kikkoman Soysauce - 4 tbsp

Light Soysauce - 4 tbsp

White Vinegar (Datu puti) - 6 tbsp

Water - enough to cover 3/4 part of the meat inside the pressure cooker

Vegetable oil for sauteeing- 1 tsp

I only used a bit of oil for sauteeing since duck is fatty, it will release it's natural oil during the cooking process.

Cooking Procedure:

1)     In a pressure cooker, sauté  Garlic in oil, then add the duck.  Simmer for about 5 minutes.

2)     Add the rest of the ingredients then cook in a pressure cooker for 15 minutes from the time the cooker whistles.

3)     Take out the pressure from the cooker and let the adobo boil until all the liquid evaporated leaving a bit of the duck's natural oil.

 -foodformylove(10September2011)

2 comments:

  1. The term is 'gamey' which describes that the meat is from a wild animal or 'game'. Good recipe btw, but why use a pressure cooker? It's always best to slow cook as the tecnique 'adobo' is to braise the meat.

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  2. Doing the recipe with young turkey right now. Seems to be yummy. Thank u sharing.

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