Gosari Smoked Duck Salad (Smoked Duck & Bracken Fern Salad)
Gosari smoked duck salad sears sliced smoked duck briefly in a dry pan to render surface fat, then pairs it with blanched bracken fern, shredded cabbage, and thinly sliced Korean pear in a spicy soy-vinegar dressing. Three minutes over medium heat is enough to intensify the smoky aroma while the interior stays moist; longer cooking dries it out. The bracken fern is blanched for one minute and rinsed cold to remove bitterness while keeping its chewy-springy bite. Pear slices release a clean, sweet juice on each bite that washes away the richness of the duck fat. The dressing - soy sauce, vinegar, chili oil, and minced garlic - leads with a sharp, spicy acidity that contrasts the deep umami of the smoked meat, finished with toasted sesame seeds for a nutty accent.
Adjust Servings
Instructions
- 1
Cut bracken into 5 cm lengths, blanch for 1 minute, rinse cold, and drain.
- 2
Pan-sear smoked duck over medium heat for 3 minutes, then slice bite-size.
- 3
Shred cabbage finely and slice korean pear thinly.
- 4
Mix soy sauce, vinegar, chili oil, and minced garlic for a spicy dressing.
- 5
Toss chard, cabbage, bracken, and pear with half of the dressing.
- 6
Plate the salad, top with smoked duck, then drizzle remaining dressing and sesame seeds.
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