Duck Adobo with Adobo Garlic Red Rice and Truffled Eggs

Here's different kind of silog: duck 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.

Duck Adobo with Adobo Garlic Red Rice and Truffled Eggs

Malou Fores
Here's different kind of silog: duck adobo, garlic red rice and truffled eggs!
Prep Time 4 hours
Cook Time 2 hours
Total Time 6 hours
Cuisine Filipino
Servings 4

Ingredients
  

Duck Adobo with Adobo Garlic Red Rice and Truffled Eggs

  • 1 1/2 kilos native duck
  • 250 Grams Garlic crushed
  • 1 tablespoon peppercorns crushed
  • 1 tablespoon paprika
  • 2 cups Soy Sauce
  • 1 Cup Vinegar
  • 10 pieces bay leaf
  • 4 tablespoons olive oil
  • 200 Grams Pickled Vegetables (Atsara) to serve
  • 2 tablespoons cooking oil
  • 8 cloves Garlic crushed
  • 5 cups Benguet Rice steamed
  • 4 tablespoons Duck Meat Marinade
  • 1 tablespoon salted butter
  • 6 Egg beaten
  • 1 tablespoon Truffle oil
  • Salt to taste

Instructions
 

  • 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.
Keyword filipino dish, filipino recipe, filipino food, twist, red rice, Malou Fores, filipino, duck, adobo, adobo recipe
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