Duck Adobo

Season duck legs with salt and black pepper.

Heat vegetable oil in a large deep skillet over medium-high heat; add duck legs skin side down and cook until browned 3 to 4 minutes per side. Remove duck legs and drain all but 1 tablespoon of duck fat from the pan.

Cook onion in reserved duck fat over medium heat until onion begins to turn translucent 3 to 4 minutes. Add garlic; cook and stir until fragrant 1 to 2 minutes.

Stir chicken broth rice vinegar soy sauce sambal chili paste and bay leaves into onion mixture; bring to a simmer. Return duck legs to the skillet loosely cover and simmer until duck legs are tender and easily pierced with a fork about 2 hours.

Remove cover from the skillet increase heat to high and cook until sauce is thick about 5 minutes; season with salt and black pepper to taste.