Ingredients

For the marinade:

• 2 lbs native duck (itik), chopped into serving portions

• ½ cup cane vinegar

• ¼ cup soy sauce

• 8 cloves garlic, crushed

• 2 bay leaves

• 1 tbsp whole black peppercorns

• 1 tbsp salt

For cooking:

• 2 tbsp coconut oil

• 1 onion, finely chopped

• 1 thumb-sized piece ginger, julienned

• 2 cups coconut milk (first extract if available)

• 1 cup coconut cream (second extract)

• 2–3 bird’s eye chilies (optional for spice)

• 2 tsp brown sugar (to balance acidity)

• Fresh coriander or scallions for garnish

Instructions 

Marinate the Duck

In a large bowl, combine vinegar, soy sauce, garlic, bay leaves, peppercorns, and salt. Add duck pieces, coating evenly. Let it marinate for at least 2 hours or overnight for deeper flavor absorption.

Sear in the Skillet

Preheat the Platinum Jumbo Gourmet Skillet over medium heat with coconut oil. Once hot, remove duck pieces from marinade (reserve liquid) and sear until browned on all sides. The skillet’s heat retention locks in the duck’s natural juices while rendering fat evenly.

Sauté the Aromatics

Add chopped onion and ginger to the rendered fat. Sauté until fragrant and translucent, absorbing the duck’s smoky aroma.

Simmer the Adobo

Pour the reserved marinade into the skillet. Let it simmer uncovered for 10–15 minutes until the vinegar tang mellows. Add coconut milk and chilies. Cover and simmer on low heat for 40–50 minutes, letting the meat tenderize and the sauce thicken. Stir occasionally to prevent sticking — the Platinum surface ensures even heat and easy release.

Finish with Coconut Cream

Once the sauce reduces to a creamy consistency, pour in the coconut cream and brown sugar. Simmer for another 10 minutes, stirring gently until glossy and rich.

Serve with Flair

Plate the duck pieces with the thick sauce spooned over. Garnish with fresh coriander or scallions. Serve hot with garlic rice or cassava wedges.