Korean · Dinner
Korean Grilled Duck
Duck breast scored and marinated in gochujang, soy sauce, garlic and ginger, then grilled skin-down to render fat before finishing over direct heat. Sliced thin and served with sesame scallions, pickled daikon and steamed rice, delivering smoky char, savory-sweet glaze and crispy skin.
$8
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
565Calories
47.2gProtein
24.8gFat
38.6gCarbs
13.4gSugar
2.1gFiber
1380mgSodium
175mgChol
6.9gSat Fat
690mgPotassium
55mgCalcium
4.1mgIron
1.1mcgVitamin B12
9.5mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
thirty-min-meals
hidden-gems
Instructions
1
Prep
Score the duck breast skin in a crosshatch with a sharp knife, cutting through fat but not into meat, then pat dry.
2
Marinate
Whisk gochujang, soy sauce, minced garlic, grated ginger, sesame oil and honey together, coat the duck, and refrigerate for 30 minutes.
3
Grill
Place duck skin-side down on medium heat for 7 minutes until skin is deeply browned, crisp and fat renders significantly.
4
Grill
Flip and grill flesh-side over medium-high heat for 3 to 4 minutes until the center reaches 135°F and juices run pink.
5
Plate
Rest 5 minutes, slice diagonally, fan over rice, scatter with sliced scallion, sesame seeds and quick-pickled daikon tossed with rice vinegar.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin scored in a crosshatch
- 2 tbsp2 tbsp gochujang
- 2 tbsp2 tbsp soy sauce
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp honey
- 1 tsp1 tsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 4 tbsp4 tbsp daikon
- 2 tbsp2 tbsp rice vinegar (for pickle)
- 1 cup190g cooked white rice
