The word Adobo has several meanings, among them “to marinate, stew, pickle or cure” which illustrate an Adobo’s versatility, and an Adobo is not truly a sauce, even though in many cases it does become one.  From either a Filipino or Mexican perspective, the use of duck in an Adobo is a great match to the bold, hot spice flavours but as duck often takes some time to cook you can use precooked legs to save time as in this recipe.

 

Ingredients:

30-40g My Souk Drawer Dry Adobo Seasoning

15 ml white wine or cider vinegar

2 large garlic cloves, peeled and crushed

1 tbsp runny honey

1 tbsp olive oil

4 duck legs (confit/partially cooked)

1 large orange, washed and juiced

100 ml Orange Juice (pulp free)

Seeds from 1 small pomegranate

Small bunch fresh coriander leaves

Murray River salt

 

Method:

Place about 8-10 g of spice mixture for each duck leg in a small bowl and stir in the vinegar, store bought orange juice combined with freshly squeezed, crushed garlic, honey, oil and 1 tsp of salt.

Arrange the duck legs in an oven-proof dish where they fit snugly and spread the adobo evenly over them. Set aside to marinate for anything from one hour to overnight in the refrigerator. Bring back to room temperature before roasting.

Preheat the oven to 160 degrees Centigrade (fan forced). Peel and prepare the potatoes for the garlic mash and begin to cook the orange carrot and fennel side dish.

Cover the oven-proof dish tightly with foil and roast the pre-cooked duck legs for 20 minutes. Remove the foil and turn the heat up twenty degrees. Baste the duck well with the fat and cooking juices and cook for a further 10-20 minutes to crisp the skin. Transfer to a warm plate, cover lightly with foil and set aside to rest for 15 minutes.

Carefully pour off the fat from the roasting dish and scrape the cooking juices and adobo into a small saucepan. Bring to the boil and simmer for 10 minutes. Check the seasoning and sweetness, and if it is at all sour, drizzle in a bit more honey, just enough to balance the sweet, sour and spicy flavours.

Pour the sauce over the duck, sprinkle with pomegranate seeds and coriander leaves, and serve immediately on garlic mash with the orange carrot and fennel on the side.

 

Ingredients;

1 tablespoon unsalted butter

2 tablespoons extra-virgin olive oil

1 tablespoon honey

4 small carrots peeled and cut into sticks

1 fennel bulb, ends trimmed, bulb cut in half, each half cored and cut lengthwise in slices

4 large strips of orange zest (use vegetable peeler)

1/2 tablespoon My Souk Drawer Zaatar

1/3 cup water

1/3 cup orange juice

Murray River salt

Freshly ground black pepper or Pepperberry, to taste

2 tablespoons coarsely chopped fennel fronds

 

Method;

Heat a large heavy-bottomed skillet over high heat. Add the butter, olive oil, and honey. Stir well and add the carrots, fennel, orange zest and Zaatar. Toss until the slices are well coated with the oil. Sauté for 2 to 3 minutes, tossing occasionally, until the fennel starts to soften. Add the water, orange juice, 1/2 tsp. salt, and pepper. Toss quickly and reduce heat to between medium and medium-low. Cover the pan and simmer for 10 minutes until the vegetables are tender. Uncover the pan. Raise heat to high and fast-simmer until the juices have all evaporated and some of the vegetables are golden-brown, about 6 to 7 minutes, tossing only occasionally so as not to break or mush the vegetables. Remove orange zest, transfer to a serving platter, sprinkle with the fennel fronds, and serve immediately.

 

 

Ingredients: