This is another tasty version of the famous adobo, the adobong pato or duck adobo. This is very similar to chicken adobo since they are both poultry meat. But ducks are water fowl and the taste is gamey compared to domesticated chicken. And they are a lot more tough and takes longer time to cook. But since you will be using sprite or 7-up in cooking this adobo, this will act as a tenderizer and will lessen the cooking time plus it will add a more savory flavor to your adobong pato.
- 1 whole dressed duck, cut into serving pieces
- 5 cloves garlic, minced
- 1 red onion, chopped
- ¼ cup vinegar
- ½ cup soy sauce
- 2 cups sprite or 7-UP softdrink
- ¼ tsp. black ground pepper
- 1 Tbsp. cooking oil
- Laurel leaves
- In a pot, heat cooking oil and saute garlic and onions until fragrant. Add in the duck and stir fry for about 2 minutes.
- Pour in the soy sauce, vinegar, pepper and laurel leaves. Bring to a boil and simmer for about 3 minutes.
- Then pour the sprite or 7-Up and again bring to a boil and simmer until the meat is tender, about 60 minutes. Serve hot.