Korean Garlic Chive Duck Stir-fry
Sliced smoked duck is cooked first to render its fat, and that rendered fat becomes the cooking medium for onion, oyster mushrooms, and a gochujang-based sauce. Because the duck releases enough oil on its own, additional cooking fat is barely needed, and the smoky flavor trapped in the rendered fat transfers directly into the vegetables. The gochujang and oligosaccharide syrup create a sweet-spicy glaze that counterbalances the richness of the duck, while garlic chives are tossed in only during the final minute over high heat so they keep their vivid green color and bright herbal finish. Perilla oil drizzled after the flame is off adds a final aromatic layer that elevates the entire plate. If the duck releases more fat than desired, pouring off all but one tablespoon keeps the dish cleaner without sacrificing flavor.
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Instructions
- 1
Cut chives into 5cm lengths, slice onion, and tear mushrooms into thick strips.
- 2
Mix gochujang, soy sauce, syrup, garlic, and pepper to make a sauce.
- 3
Stir-fry duck over medium-high heat for 4 minutes to render fat.
- 4
Add onion and mushrooms, cook 3 minutes, then add sauce and stir-fry 2 more minutes.
- 5
Add chives and toss over high heat for 1 minute.
- 6
Turn off heat, drizzle perilla oil, and toss gently before serving.
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