Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates)
Adobong Pato a la Moja (Duck Adobo with Pineapple and Dates) is a traditional Filipino recipe for a classic dish of duck served in an adobo sauce with pineapple and dates. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Duck Adobo with Pineapple and Dates (Adobong Pato a la Moja).
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Adobo has been described as the Philippines’ national dish that is traditionally made with chicken or pork. The base recipe here was made with chicken ‘in the style of nuns’ (a la Moja). I’ve substituted duck in this version, as it’s a more gamey meat that marries well with the adobo. However, you can easily revert to chicken. I’ve also made this with young Norfolk Black turkey and guineafowl. For an African Fusion version this also works well with ostrich leg steaks.
Ingredients:
2kg (2 ½ lbs) oven-ready duck
4 tbsp coconut or palm vinegar
3 tbsp soy sauce
2 bayleaves
4 garlic cloves, peeled
½ tsp minced ginger
¼ tsp black peppercorns
2 tsp tomato puree
2 tbsp oyster sauce
625ml (2 ½ cups) chicken stock
4 tbsp diced pineapple
4 tbsp Chinese red dates, chopped (substitute Medjool dates if not available)
Method:
Cut the duck into six serving pieces (drumsticks, thighs, breasts and wings). Reserve the breasts for later. Place the drumsticks, thighs and wings in a large, deep, pan or wok (about 3-4l). Add the vinegar, soy sauce, bayleaves, garlic, ginger, black peppercorns, tomato puree and oyster sauce. Pour over enough of the stock to cover the duck pieces.
Place over high heat and bring just to a boil. Reduce to a simmer, cover the pot and cook for 45 minutes. Add the pineapple and dates and cook, uncovered, for 20 minutes.
In the meantime, prepare the duck breasts. Score the skin with a sharp knife in a diamond cross-hatch. Place a skillet or heavy-based frying pan over high heat. When hot, add the duck breasts, skin side down. Sear the skin until golden then reduce the heat to medium and continue cooking for 7 minutes. Turn the breasts over and cook for a further 6 minutes or until cooked to your liking.
Remove the breasts from the pan with tongs, allow to rest for 5 minutes then slice thinly. Arrange the stewed duck pieces and sliced breasts on a warmed serving dish. Spoon over the adobo sauce and serve accompanied by steamed white rice.
For a classic Adobo Manok (chicken adobo) simply substitute 1kg (2 ½ lbs) of chicken pieces in the recipe above but omit the tomato puree, pineapple and dates.
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