Gosari Smoked Duck Salad (Smoked Duck & Bracken Fern Salad)
Cut 120 g boiled bracken fern into 5 cm pieces, blanch it for 1 minute, rinse it in cold water, and squeeze it dry. Pan-cook 180 g smoked duck over medium heat for 3 minutes and slice it into 3 to 4 cm pieces. Mix a dressing of 1 tbsp soy sauce, 1 tbsp vinegar, 1 tsp chili oil, and 1/2 tsp minced garlic, toss half of it with the red chard, cabbage, bracken, and 80 g thinly sliced Korean pear, then top with the duck and the remaining dressing.
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Smoked duck brings fat and smoke, and this salad answers with a sharp soy-vinegar dressing spiked with chili oil plus thin slices of Korean pear that burst with juice.
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The duck gets only 3 minutes over medium heat, skin side down, to render its fat without drying out the meat. Gosari, the bracken fern Koreans usually eat as a seasoned side dish, is blanched for just 1 minute so it loses any off flavor but keeps its chewy bite. The pear is tossed with a little dressing as soon as it is sliced, which slows browning, and meets the greens only at serving time. Red chard and finely shredded cabbage give the plate a crisp base.
Ingredients
Instructions
- 1
Cut boiled gosari fern into 5 cm pieces, blanch in boiling water for 1 minute to remove any off-smell, then rinse in cold water and squeeze out all excess moisture.
- 2
Pan-cook 180 g smoked duck over medium heat for 3 minutes to render the surface fat, let cool briefly, then slice into 3 to 4 cm bite-sized pieces.
- 3
Mix 1 tablespoon soy sauce, 1 tablespoon vinegar, 1 teaspoon chili oil, and 0.5 teaspoon minced garlic for the dressing.
- 4
Shred 80 g cabbage into strips under 3 mm thick, and slice 80g Korean pear into thin 3 mm pieces, placing them immediately in the dressing bowl to prevent browning.
- 5
Place red chard, cabbage, gosari, and pear in a large bowl, add half the dressing, and toss gently to maintain the crisp texture of the vegetables.
- 6
Spread the vegetables on a plate, arrange the smoked duck slices evenly on top, drizzle the remaining dressing, and finish with 1 tsp sesame seeds.
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