Duck Adobo with Adobo Garlic Red Rice and Truffled Eggs

Here's a yummy combination: why don't you serve your adobo with truffled eggs and garlic red rice! For sure, it's going to be a hit in your family.

Serves 4  Prep Time 3 to 4 hours (including marinating time)  Cooking Time 2 hours

1 1/2 kilos native duck
250 grams garlic, crushed
1 tablespoon crushed blackpeppercorns
1 tablespoon paprika
2 cups soy sauce
1 cup vinegar
10 pieces bay leaves
4 tablespoons olive oil
200 grams pickled vegetables, to serve

For the adobo garlic red rice
2 tablespoons cooking oil
8 cloves crushed garlic
5 cups steamed Benguet red rice
4 tablespoons duck meat marinade (in step 1)
For the truffled eggs
1 tablespoon salted butter
6 eggs, beaten
1 tablespoon truffle-flavored oil
salt to taste

1  Make the duck adobo: Marinate duck meat in garlic, black peppercorns, paprika, soy sauce, vinegar, and bay leaves for 3 hours.

2  Place marinated duck and marinade in a pot and simmer until tender, approximately 1 hour. Remove from marinade and fry duck meat in olive oil until golden brown. Pour back marinade and slow simmer for 1 hour until tender.

3  Make the adobo garlic red rice: Heat cooking oil on medium fire, add crushed garlic, steamed Benguet red rice, and marinade.

4  Make the truffled eggs: Melt butter and fry beaten eggs. When cooked to a creamy and moist consistency, drizzle truffle oil. Season to taste.

5  Serve duck adobo with adobo garlic red rice, truffled eggs, and pickled vegetables on the side.

Photography by David Hanson | Styling by Paulynn Chang-Afable

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