Yellow adobo recipe with duck | Gourmet Traveller

Ingredients

• 2 tbsps extra-virgin olive oil
• 6 duck Marylands (220gm each)
• 6 small golden shallots
• 4 garlic cloves, thinly sliced
• 80 grams piece ginger, cut into julienne
• 1 tbsp black peppercorns
• 1 tbsp ground turmeric
• 4 fresh bay leaves
• 3 tsps gochugaru (see note)
• 3 tsps caster sugar
• 375 ml (1½ cups) chicken stock
• 300 ml coconut milk
• 300 ml coconut cream
• 2½ tbsp sugarcane vinegar (see note) or distilled white wine vinegar
• 40 grams baby spinach
• Fried curry leaves, to serve
• Fermented Pechay Baguio (kimchi), to serve
• Steamed rice, to serve