Crispy Duck Adobo Flakes

DSCF6974 (640x497)It’s Valentine’s Day. So what? Whenever a special day that’s not exactly a holiday comes by, the media, as usual, switches into a feeding frenzy. What’s worse is that animals are now included in the topic as part of Valentine’s Day. They were not exactly part of the celebration when I was growing up. I don’t have anything against St. Valentine, but there isn’t really anything to celebrate about love and romance. It should be an everyday private affair between couples which many have capitalized on to make money; nothing else. It’s one day that can cover sales for the month, and maybe more.  It’s never a public affair.

Anyway, I had a sizable amount of Duck Confit leftover and like I said on that post, I would create something extraordinarily Filipino with that dish. This is that dish. I had my first adobo flakes about three or four years ago when my sister took me to a restaurant in Bonifacio City where it was popularized and served in numbers. Honestly, my palate didn’t capture the actual taste of the crispy and flaky adobo. It went too fast before I could munch some. Nevertheless, it’s still an adobo, and an adobo is an adobo.

It was served to us as an appetizer. In my case, I’m serving it under the brunch menu. Its sweet, salty and sour mix just matches the sticky and creamy texture of a sunny side egg; nothing beats a comfy meal in another dark and dreary day.  It’s also a perfect breakfast after a night of never ending romance.


Crispy Duck Flakes:

  • Leftover Duck Confit
  • Sweet Rice Flour
  • Adobo All-Purpose Seasoning

Adobo Baste:

  • Filipino Soy Sauce
  • Light Soy Sauce
  • Cane Vinegar (White Vinegar)
  • Beer
  • Adobo All-Purpose Seasoning
  • Ground Black Pepper
  • Brown Sugar
  • Bayleaf
  • Chicken Stock

Skin the Duck Confit off its bones and coat with a combination of the sweet rice flour and  the adobo all-purpose seasoning. Set aside in the fridge and start preparing the adobo basting sauce.

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Heat a sauce pan and combine all the ingredients under the adobo basting sauce ingredients. Reduce to simmer or until the alcohol and the vinegar have completely evaporated.  Set aside to cool and transfer in a container.

Pre-heat the oven to about 375’C. Heat a pan with fresh cooking oil (or duck fat, if there’s enough) and fry the shredded duck until they turn golden brown.  Remove and transfer to another pan and pop it in the oven to cook it further. Baste the duck with the adobo sauce until it caramelizes.  Baste every now and then until the duck has been completely covered by the sauce.

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