MODERN FILIPINO
Gourmet Traveller|June 2023
Sweet meets sour, salt, acid and heat at the Pinoy table. First generation Filipino Australians brought their cuisine to our shores. Now the second generation is finessing it.
DOMINIC SMITH
MODERN FILIPINO

ADOBONG DILAW

Yellow adobo duck with coconut and ginger

SERVES 6 // PREP TIME 35 MINS // COOK 2 HRS 15 MINS 

Adobong dilaw is a yellow adobo that uses turmeric instead of soy sauce. During his restaurant days as a chef, Smith’s variations on the Filipino classic were always a favourite for staff dinners. This version ups the ante, trading pork for delicious golden duck. 

1 Preheat oven to 160˚C. Heat a large ovenproof heavy-based saucepan with a lid over high heat. Add oil and sear duck skin-side down, turning occasionally, until lightly browned all over (5-6 minutes). Remove from pan and rest on a plate.

2 Reduce oven to medium-high heat. Add shallots, garlic, ginger, and peppercorns and cook, stirring frequently, until shallots start to colour (5 minutes). Add turmeric, bay, gochugaru, sugar, stock, coconut milk and cream and vinegar; bring to the boil. Add duck to pan, cover with lid and braise in oven until meat is very tender (2 hours).

3 Preheat grill to high heat and grease a large oven tray. Remove duck from sauce and place on prepared tray skin-side up. Return pan to medium heat and simmer until sauce has thickened (5 minutes); stir in spinach. Season to taste and add a little more vinegar if you like it sharper.

4 Meanwhile, place duck under grill and cook until skin is golden (6-8 minutes).

5 Divide sauce and vegetables among serving plates and top with duck and fried curry leaves. Serve with pechay baguio (kimchi) and steamed rice. 

Note Gochugaru flakes are sun-dried Korean red chilli peppers. Sugarcane vinegar and gochugaru are available from Asian and Korean supermarkets. If gochugaru isn’t available, use chilli flakes. 

Esta historia es de la edición June 2023 de Gourmet Traveller.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

Esta historia es de la edición June 2023 de Gourmet Traveller.

Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.

MÁS HISTORIAS DE GOURMET TRAVELLERVer todo
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 minutos  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 minutos  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 minutos  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 minutos  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 minutos  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 minutos  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 minutos  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 minutos  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 minutos  |
September 2024