Pato

This is another scrumptious variant of the celebrated adobo, the adobong pato or duck adobo. This is fundamentally the same as chicken adobo since they are both poultry meat. Yet, ducks are water fowl and the taste is gamey contrasted with tamed chicken. What's more, they are significantly increasingly intense and sets aside longer effort to cook. In any case, since you will go through sprite or 7 in cooking this adobo, this will go about as a tenderizer and will diminish the cooking time in addition to it will add a progressively appetizing flavor to your adobong pato.

Step by step instructions to Cook Adobong Pato

This is another scrumptious form of the acclaimed adobo, the adobong pato or duck adobo. This is fundamentally the same as chicken adobo since they are both poultry meat.

Planning Time

8 mins

Cook Time

1 hr 5 mins

Complete Time

1 hr 13 mins

Just 1hr and 13 it simple..

Fixings

1 entire dressed duck cut into serving pieces

5 cloves garlic minced

1 red onion hacked

1/4 cup vinegar

1/2 cup soy sauce

2 cups sprite or 7-UP softdrink

1/4 tsp. dark ground pepper

1 Tbsp. cooking oil

Shrub leaves

Directions

The most effective method to cook Adobong Pato

In a pot, heat cooking oil and saute garlic and onions until fragrant. Include the duck and pan fried food for around 2 minutes.

Pour in the soy sauce, vinegar, pepper and shrub leaves. Heat to the point of boiling and stew for around 3 minutes.

At that point pour the sprite or 7-Up and again heat to the point of boiling and stew until the meat is delicate, around an hour.

Serve hot 🔥 and its exceptionally tasty 😋

One of my preferred adobe.

Appreciate bless your heart.