Duck Leg Adobo
Duck Leg Adobo is a rich and savory Filipino dish where duck legs are braised in a tangy sauce of vinegar, soy sauce, garlic, bay leaves, and black peppercorns. The duck is typically simmered until tender and then often pan-fried or roasted to crisp the skin before being coated in the reduced, flavorful braising liquid.
🍽️ Nutrition at a glance
This is a high-protein, high-fat dish due to the duck, with minimal carbohydrates coming primarily from the marinade. A typical serving provides a good source of iron, B vitamins, and selenium, and generally ranges from 400 to 600 calories.
Nutrition breakdown
| Calories | 520 kcal |
| Protein | 35 g |
| Carbs | 4 g |
| Fat | 40 g |
| Fiber | 0.5 g |
| Sugar | 1 g |
| Sodium | 980 mg |
| Iron | 3.5 mg |
| Niacin (B3) | 8 mg |
| Selenium | 28 mcg |
| Phosphorus | 220 mg |
| Zinc | 3.8 mg |
| Vitamin B6 | 0.5 mg |
| Potassium | 320 mg |
| Riboflavin (B2) | 0.3 mg |
Per 1 duck leg with sauce (approx. 250 g) · estimated, varies by recipe
💡 What's interesting
The use of vinegar in adobo acts as a natural preservative, a technique developed in the Philippines before refrigeration. Nutritionally, the vinegar may help balance the richness of the duck fat and can aid in the absorption of minerals from the meat.
