Duck Adobo with Adobo Garlic Red Rice and Truffled Eggs

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

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.

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

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

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