MODERN FILIPINO

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

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.