Duck Adobo
This twist on the Filipino classic adobo dish uses duck legs, which makes this version particularly rich and satisfying.

Season duck legs with salt and black pepper.

Heat vegetable oil in a large deep skillet over medium-high heat; add duck legs skin side down and cook until browned 3 to 4 minutes per side.

Remove duck legs and drain all but 1 tablespoon of duck fat from the pan.

Cook onion in reserved duck fat over medium heat until onion begins to turn translucent 3 to 4 minutes.

Add garlic; cook and stir until fragrant 1 to 2 minutes.

Stir chicken broth rice vinegar soy sauce sambal chili paste and bay leaves into onion mixture; bring to a simmer.

Return duck legs to the skillet loosely cover and simmer until duck legs are tender and easily pierced with a fork about 2 hours.