tag:blogger.com,1999:blog-7173052990851751381.post2958352889472960475..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Duck Leg Adobo – A Real Family Meal Chef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-7173052990851751381.post-29851776318984727172017-04-27T10:39:45.146-04:002017-04-27T10:39:45.146-04:00We'll see how it turns out. I'm complete...We'll see how it turns out. I'm completely changing this up by using pork and cider vinegar because that's what I have in the house. This Adobo recipe has become a standby and I've made it dozens of times and each time it's just as good as the last, if not better. But, this is the first time I'm making it with pork and not using Rice Vin...wish me luck.Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6712745188572572872017-01-11T04:15:03.519-05:002017-01-11T04:15:03.519-05:00I'm not sure if you'll see this comment Ch...I'm not sure if you'll see this comment Chef John, but I think there is a discrepancy in your recipe. Your video says to use Chicken Stock while the written text recipe says to Chicken Broth. This might be why some people are getting extremely salty results (no pun intended *wink*). Since you added salt in your pan fry of the duck/chicken and you are using soy sauce, I'm going to assume no more salt is needed. That you could use an unsalted Chicken stock and after the dish is finished as salt if its needed. But to go all in with pinches of salt + soy sauce + chicken broth = a sodium overload. Are you trying to kill us slowly with sodium? hahaOolongTee-Yummyhttps://www.blogger.com/profile/07961586913762152837noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6085627730040206532017-01-11T04:09:38.949-05:002017-01-11T04:09:38.949-05:00I'm not sure if you'll ever see this comme...I'm not sure if you'll ever see this comment Chef John but I think your recipe has a discrepancy. In the video you say to use Chicken Stock but in the written recipe you say to use Chicken Broth. The difference can make this dish VERY high in sodium. I think some people here might not be realizing it. I'd use a unsalted Chicken Stock then add salt after the meal is done if it needs it. I'm assuming the soy sauce AND the initial salt you added to the chicken in the pan fry is enough sodium. But maybe you are trying to kill us slowly with salt? Is that you evil plan? haha.OolongTee-Yummyhttps://www.blogger.com/profile/07961586913762152837noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-75273085002844909982016-12-19T16:30:10.100-05:002016-12-19T16:30:10.100-05:00Tardy to the party, but this was delish and going ...Tardy to the party, but this was delish and going into the weeknight rotation. I used chicken thighs and sriracha. I never buy seasoned rice vinegar because I like to control the salt content, so I made my own seasoned rice vinegar by adding mirin and sugar to plain rice vinegar. I think it would have been too salty with store-bought seasoned rice vinegar <i>and</i> soy sauce. Next time I'll add an extra onion because they kind of disappeared by the end.<br /><br />Treat it like a science experiment (or Indian food!). Waft, don't lean over the pan to smell or taste unless you want a delicious, delicious vinegary burn in your lungs. So good.Camillehttps://www.blogger.com/profile/12909199824937514900noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63922059233407425872016-01-24T14:51:14.383-05:002016-01-24T14:51:14.383-05:00Love your video's Chef John. What is seasoned...Love your video's Chef John. What is seasoned rice vinegar, I have rice vinegar and rice wine vinegar and rice cooking wine, but I've never heard of seasoned rice vinegar ?Haroldmhttps://www.blogger.com/profile/11010308048599833040noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39368401094063854652015-04-03T10:11:29.923-04:002015-04-03T10:11:29.923-04:00I don't usually cook using recipes, but with t...I don't usually cook using recipes, but with this I decided to follow it pretty closely (I didn't have rice vinegar so I used some distilled white vinegar and about a teaspoon of sugar for two legs)and it was ABSOLUTELY, MIND-BLOWINGLY, CAN'T-BELIEVE-I-MADE-THIS delicious. Also, I had a stroke of genius and used the rendered fat (about two tablespoons) to coat and lightly toast my rice before adding chicken stock and cooking it covered until absorbed. Not the healthiest rice around, but it had a great pilaf-like richness and flavour with basically no extra work.<br />Thank you Chef!Anonymoushttps://www.blogger.com/profile/13337589981696719316noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41507550799344771232015-02-05T08:51:29.118-05:002015-02-05T08:51:29.118-05:00Dear Chef John,
I know it is an old post, but it ...Dear Chef John,<br /><br />I know it is an old post, but it looks great and I want to make it. Can I do it in a slow cooker?<br /><br />ThanksMockhttps://www.blogger.com/profile/05681971105465737123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10158123756757533592014-06-02T04:41:05.276-04:002014-06-02T04:41:05.276-04:00Try this with lamb.. amazing.Try this with lamb.. amazing.Anonymoushttps://www.blogger.com/profile/16469269591283099974noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-35163968386274134732014-01-21T17:37:47.243-05:002014-01-21T17:37:47.243-05:00I just got back from Duck Hunting in Arkansas and ...I just got back from Duck Hunting in Arkansas and saved the legs from all the Mallards, pintails, gadwalls, and red heads. The pintails have an obscene amount of fat. Tried to pick most of the legs but only had good skin/fat on about half. I tried your recipe including the Sombal and it was increadible. Had to use a little more oil because these are wild ducks and except for the pintails, just don't have that much fat. An you are right, put the duck legs aside and spoon the sauce over some sticky rice. This was awsome!!!gabirddoghttps://www.blogger.com/profile/17434252106661289803noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-15071521058741682572014-01-10T12:06:19.778-05:002014-01-10T12:06:19.778-05:00not sure about modifications, but im sure you can ...not sure about modifications, but im sure you can cook in a SC! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-24183309118613981552014-01-09T19:43:15.332-05:002014-01-09T19:43:15.332-05:00Chef john, loved the video and will definitely try...Chef john, loved the video and will definitely try your recipe. I am wondering how would it turn out cooked in a crock pot. Do you have any suggestions or modifications to this recipe?The Family!https://www.blogger.com/profile/03866372056117516477noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67278056979805660332013-11-12T09:27:34.638-05:002013-11-12T09:27:34.638-05:00We traditionally throw in the garlic first before ...We traditionally throw in the garlic first before the onions. We throw the onion when the garlic is almost golden brown. Then we use whole peppercorn. Not grounded but that's fine. And we add sugar. Really. Then there is a variation. You can use lemon (we use calamsi) juice as replacement for vinegar. It tastes more divine. And yes, don't put more than 2 bayleaves on it unless you want it to taste like stronger similar to medicine which is not tasty. Unknownhttps://www.blogger.com/profile/14324269679315978081noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28009112881925484642013-10-22T16:07:24.630-04:002013-10-22T16:07:24.630-04:00I have made this recipe so many times now and I...I have made this recipe so many times now and I've found it works with any meat you want to throw in there. My wife's work is hosting a cookout for the dorm residents and I'm going to use this recipe for chicken wings. They are going to be so good, I can taste that sauce already as it runs down my fingers and elbows :)Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65714758919798373342013-04-08T10:05:05.449-04:002013-04-08T10:05:05.449-04:00I love your recipes and your humor =)
Thank you fo...I love your recipes and your humor =)<br />Thank you for featuring one of our Filipino dishes.Anonymoushttps://www.blogger.com/profile/17379618350201227602noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38537133527127730902013-01-22T08:15:04.185-05:002013-01-22T08:15:04.185-05:00Wow! You certainly made this look fancier than the...Wow! You certainly made this look fancier than the typical adobo! In the Philippines, this dish is usually one of the first ones taught to kids, probably because most people just dump all the raw ingredients together in a pot, bring it to a boil, then simmer until the meat is tender and the vinegar is no longer acrid. Couldn't be easier!<br /><br />Personally, I've never cooked adobo with onion or salt in it, just garlic, pepper, and bay. But your video makes me wanna try it!proudlybrownhttps://www.blogger.com/profile/13514092421705157349noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65834734729315731522013-01-18T09:39:27.462-05:002013-01-18T09:39:27.462-05:00@mdb139 i have tried cooking it once in the oven t...@mdb139 i have tried cooking it once in the oven to make the skin crispy. I cooked it just like how chef john did it buy i finished it in the oven with the skin side up. Anonymoushttps://www.blogger.com/profile/09885307040889192882noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43130988512054060512013-01-16T23:54:41.268-05:002013-01-16T23:54:41.268-05:00If you don't enjoy, pull it off! Or cook to ge...If you don't enjoy, pull it off! Or cook to get the flavor, and simply don't eat it, pull it off when cooked.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10387206413452605702013-01-16T23:00:48.263-05:002013-01-16T23:00:48.263-05:00Chef John,
I'm thinking of making this for th...Chef John,<br /><br />I'm thinking of making this for the weekend, most likely with chicken thighs. I don't mind chicken skin if it's crispy, but find soggy skin to be less than satisfying. I'm wondering if you have any advice as to whether or not to keep the skin on? You obviously did with duck legs, but I thought your use of parchment paper may have allowed enough moisture to escape to the skin to dry out enough despite having braised it (at least partially) skin-side down.<br /><br />I know the first time I made coq au vin I was bummed out about that I left the skin on and don't want to make the same mistake here.<br /><br />Thanks!<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-76204526978671852912012-12-11T23:40:44.791-05:002012-12-11T23:40:44.791-05:00Hi chef,
I already made the dish 3 times and it w...Hi chef,<br /><br />I already made the dish 3 times and it was always awesome -really addictive though. After reading the comments saying it was too sour, I used Kecap Manis soy sauce (sweet, thick sauce) together with regular one -ratio 3:1. And it worked great! Many thanks for the recipe, look forward to another asian style recipes! Sarahhttps://www.blogger.com/profile/01886786304846125782noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49735703825446912942012-11-27T04:29:03.402-05:002012-11-27T04:29:03.402-05:00Dear chef!
Living in Asia for 5 years now, i added...Dear chef!<br />Living in Asia for 5 years now, i added some extra Chinese tastes to it n the result was wonderful: <br />1- add some slices of fresh ginger to the sauce, it will add some heavenly taste to it<br />2- when finished and just before serving, can add some chopped spring onion, it will bring some fresh crunch and lift the taste a bit!<br /><br />Thanks for the great recipe!!سجادhttps://www.blogger.com/profile/09202676624630193269noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82905736101504481872012-11-10T19:32:21.916-05:002012-11-10T19:32:21.916-05:00I just wanted to point out that any time one *redu...I just wanted to point out that any time one *reduces* soy sauce, it's obvious that it's going to be really salty. Think of dried/drying out soy sauce/fish sauce--there'll be salt crystals at the bottom.<br /><br />My grandmother makes this and uses Silver Swan soy sauce, it's a Filipino brand. It's more viscus and concentrated than the more common Japanese/Chinese/Korean soy sauce brands I've used. So it turns out to be really salty. She would always say that "it makes you eat more rice!" <br /><br />I prefer my Adobo garlic-y, though. <br /><br />Ah, the memories.Miss Jhttps://www.blogger.com/profile/17060863881135808595noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62002912252716417762012-11-08T12:22:50.803-05:002012-11-08T12:22:50.803-05:00I used Trader Joe's brand!I used Trader Joe's brand!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28348457255913186962012-11-08T11:48:53.923-05:002012-11-08T11:48:53.923-05:00Dear chef John,
I just bought duck legs and I am ...Dear chef John,<br /><br />I just bought duck legs and I am going to try this tommorrow, can you please tell me what soy sauce did u use? I have Kikkoman and Kecap Manis -maybe the latter would be better since it is sweeter? Thanks a lot!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50627600041135114372012-11-08T04:05:01.877-05:002012-11-08T04:05:01.877-05:00Dear Chef John,
After I made this dish, I had to ...Dear Chef John,<br /><br />After I made this dish, I had to sit down and rethink my life. The flavor was absolutely incredible and the smell lingered in my kitchen after I was done - it was bliss. I used chicken for this dish and added some red pepper flakes and just a tiny pinch of sugar at the end.<br /><br />Thank you so much for sharing. This will definitely be a regular in the rotation this fall and winter.<br /><br />Johnjohnhttps://www.blogger.com/profile/09282202030782417911noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8535619294460364612012-11-05T15:18:29.078-05:002012-11-05T15:18:29.078-05:00Chef John,
This was the third of your recipies I&...Chef John,<br /><br />This was the third of your recipies I've tried out. I had only a (large) Duck breast to share between the two of us, but it turned out wonderful - the tastes were rich, sauce delicious, and meat superb.<br /><br />I think I will retry this by first cooking the duck sous-vide, then browning, then applying the (previously-reduced) sauce to see how that turns out. I'm curious to see how the texture compares to braising. :)<br /><br />Thanks again!Orenwolfhttps://www.blogger.com/profile/16488543081021464225noreply@blogger.com