How to Cook The Best Adobong Itik Recipe

Ducks are from the waterfowl family. They are mostly smaller than the geese and swans and may be found in seawater and freshwater. But, did you know that ducks could be an ingredient in an excellent and wonderful dish? 

Many thought that Pato is just a slice of meat full of fat and not perfect to use as the main ingredient in an amazing dish. You could use pato meat in a variety of dishes. One of these is the adobo dish from the Philippines. 

Suppose it is your first time to hear about adobo. In that case, you don’t have to worry because luckily, we already researched ideas, recipes, other ways to cook, tips, and ingredients you need to know when you want to try cooking the best adobong itik. 


What is Best Adobong Itik 

Adobo originated from the Philippines. It is from the Spanish word “adobar,” which means “sauce,” “seasoning,” or “marinade,” which involves seafood, meat, or vegetables marinated in black peppercorns, Vinegar soy sauce, and black peppercorns. 

(Photo Credits To: G&G’s fried and adobong itik facebook)

Many people are cooking it traditionally in clay pots (Kulon or palayok), but today, they used woks or metal pots (kawali) instead. 

It is very similar to the chicken adobo dish because they are both poultry meat. But pato, compared to domestic chicken meat, is tougher and takes a long time to cook. 

The term “guinamus,” which referred to any adobo, from pork, beef, chicken to fish is coming from the Visayan people. They also called it danglusi or dayok. 

However, Mexican and Spanish adobos are commonly infused with oregano and a lot spicier than philippine adobo, sour, and salty outside the country. The same with them is that they are using garlic and vinegar in cooking adobo, just like in the Philippines. 

There are other ways of cooking adobo, so let us dig in and find the perfect way to cook adobo with all the pieces of information you need that we already provided.


Ways to Cook Duck Adobo Recipe

(Photo Credits To: magtalasitikanfarm)

Not satisfied with the traditional way of cooking this dish? Don’t worry! We prepared some ideas or other ways to cook your favorite dish. You need to read, take notes, and follow every detail we give you. 

To cook in Instant Pot. 

When you use an instant pot in cooking, it is faster and shorter than usual. You could properly set and prepare all the ingredients needed, then mix them well together. Ensure that you slice and cut the flesh in small sizes, so it is easy to cook. It makes the meat so tender that it separates from the bones. 

To cook in Slow Cooker. 

Cooking an adobo in a slow cooker is slightly different from cooking it in an instant pot since it takes 8 hours to cook. Like instant pot, it makes the meat more tender, yet it is completely attached to the bones. 

To cook in Turbo Broiled.

Another of these dishes is turbo broiling the meat. Instead of frying the meat plainly, you could use aluminum foil to cover the meat when you start cooking it. Then, making the adobo sauce the same as the traditional one. 

The meat’s moist remains in turbo broiling, making it more delicious, flavorful, and juicy. It also tenderizes the meat and creates it mellowed and crisp at the same time. 

Grilled Duck 

Aside from the traditional and old classic way of adobo recipe for ducks, there is another way to cook it and present it, the grilled adobo. All the marinade mixture and ingredients are the same as the natural adobo recipe of this dish. 

The only difference is instead of sauteing it to the ingredients. You would marinate it in the sauce and grill it afterward in the grill racks. 

Roasted Duck 

This recipe could also be roasted. The methods and ingredients, such as its sauce, are all the same. But instead of a frying pan or griller, you should place it with a preheated oven.

It could be juicier and flavorful because it absorbs the marinade well from the skin to the bones.


Other Delicious Variations

Adobong Pato sa gata Recipes

Do you want more flavor, creaminess, and delicate taste to your adobo? Then this delicious variation is the suitable one for you, adobo with gata. 

Cooking it is Just like the original adobo recipe, and the ingredients contain it is the same. The only ingredient added to it is the coconut milk or gata and simmer in the duck’s meat. It could give more succulent flavor, creaminess, and sweetness that compliments the sour and salty taste of the classic adobo. 

Spicy Duck sa Gata Recipes

Are you a spicy lover? Then, this variant should be perfect for you. And you will surely get to eat more rice!

 This one is an enhanced recipe of adobong pato sa gata. You add chilies to spice up this dish that will indeed be a winner with its flavorful tastes.

Duck With Sprite Recipes

This style has impregnated the lemon-lime soda or sprite with the marinate mixture. That gives more sweetness with the dish and neutralizes the fat of the meat.

Adobo with liver spread Recipes

It is a variation of the famous adobo where you could add liver spread to add the delicate, succulent flavor and richness from the skin to the bone. Like any other adobo, the ingredients are all the same, but you could add liver spread to it. 

Adobo With Pineapple chunks Recipes

A classic adobo with pineapple chunks is another version of this dish with a twist. All the ingredients and process of cooking is the same as the traditional way. The only thing special to it is adding pineapple chunks or tidbits. It makes the salt-savory flavor complement the sweetness of the pineapple.  


Trivia 

Did you know that pato has a lot of health benefits? It has a high-fat content, but most of the fat is unsaturated, with a meaty and rich flavor. 

Pato meat is most nutrient-dense, which contains micronutrients, including selenium, niacin, and iron. It is a good source of protein. 

It also boosts the immune system, protects bone strength, and reduces heart diseases. And it is an excellent substitute for other animal fats and butter. 

It is also considered dark meat but may be classified as “red” meat since it is not darker than the lamb and beef meat. 


Troubleshooting 

Errors usually happen in all aspects of your life, including in your cooking. Thus, we would like to give you some ideas on fixing your lovely dish to have it more delicious, flavorful, and tasty for your family. 

  • If your adobo tastes very salty or sour, putting coconut milk or gata would greatly help. It would give creaminess and compliments with the salty taste of your adobo. 
  • If you cooked your pato meat for a long time and yet it is tough and dry, consider cooking it in medium heat and adding some sprite or seven-up to help the meat be tender and flavorful.

Tips 

To help you serve the adobo to your family and friends during your bonding moments. So we provided some tips to have your cooking convenient, easy, and enjoyable. 

  • Choose and use the right ingredients to compliment the meat you are using as the dish’s main ingredient. 
  • When cooking it on a pot, put a piece of oiled parchment paper or a lid to cover the pot partially.
  • To ensure that the pato’s meat would not be tough and dry, you need to cook it slowly in pato fat. 

Best Served With 

You would not serve adobo alone. So here are some delicate dishes you could serve with the dish that would have it stand out. 

  • Hot-steamed rice – is a Filipino staple food which Filipinos paired up to adobo. It makes the dish stand out since it is a bowl of plain rice, and adobo would give taste to the hot-steamed rice.
  • Shanghai Fried rice could be perfectly paired up with your menu for breakfast. The sauce of the dish would complement the fried rice. It tastes succulent and delicious. 
  • Chopsuey– since this dish is poultry meat as well, it would complement the chop suey. It helps to lessen the oiliness and loathing taste of the pato. And it gives a good combination of pato meat salty-sour taste and creaminess from the chop suey. 
  • Beer– is a perfect beer food or “Pulutan” for a night out or family bonding, especially for Filipinos because the adobo’s salty taste compliments the beer’s bitter taste. And some of the oiliness and loathing taste eliminates it.
  • Pineapple juice – aside from beer, pineapple is also perfectly paired to this dish. It would lessen the loathing taste of it and refresh you together with the dish. 
  • Buko Pandan – is a delicious and superb dessert that compliments very well with the dish sour-salty taste. Its sweetness highlighted the dish’s amazing taste. 
  • Minatamis na saging – Filipino dish sweet ripe banana with sweet and delicious syrup, perfect for this dish with salty and sour flavor and taste.

Conclusion

Cooking with duck meat is a bit difficult since it slightly differs from the chicken and pork. And you didn’t usually use it as a main ingredient in your amazing dishes. But its rich, succulent, and delicate flavor is another thing to look at when cooking it. 

When you try to cook, you need to know the ingredients you need to use and complement each other to create a beautiful dish. Especially if it is meat-related cuisine, you must know the different varieties to know how tender and perfect the cook is. 

But you don’t need to worry! We researched and provided all the things you might need in your cooking journey with the itik meat. Take courage and try cooking this amazing dish for your loved ones, family, and friends.

For more delicious recipe, visit Eat Like Pinoy!

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5 from 1 vote

Best Adobong Itik Recipe

Course Main Course
Cuisine Filipino
Keyword Exotic Recipe
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 4
Calories 120kcal
Cost $5-$20

Ingredients

  • 1 whole Dressed duck cut into serving pieces
  • 1 whole Garlic crushed
  • 1 pc Bay leaf
  • 1/2 tbsp Ground black pepper
  • 1/2 cup Soy sauce
  • 3/4 cup Vinegar
  • 5 cups Water
  • 1 cup Cooking oil

Instructions

  • In a pot, heat cooking oil and saute garlic until fragrant. Add in the duck and stir fry for about 2 minutes.
  • Pour in the soy sauce, vinegar, pepper and bay leaf. Bring to a boil and cook for 60 minutes.
  • Serve while hot!

Nutrition

Calories: 120kcal | Carbohydrates: 10g | Protein: 13g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6548mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 62IU | Calcium: 85mg | Iron: 3mg
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