Korean Whole Duck Baeksuk
Quick answer
- Total time
- 110 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
A 1.5 kg duck is stuffed with soaked glutinous rice and simmered in water already steeped with a Korean herbal pack of astragalus and eumnamu.
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By the end the rice inside has turned to porridge, served together with the meat. Duck is tougher than chicken and needs more than an hour and a half.
Ingredients
Instructions
- 1
Soak 1 cup of glutinous rice in water for 1 hour and drain.
Remove fat around the duck tail and debris inside, then do not rinse; pat the inside and outside dry.
- 2
Stuff the duck cavity with the soaked glutinous rice and some garlic, make a small cut near the leg bone, and cross the legs to seal the cavity.
- 3
In a large stockpot, combine 3L of water, the medicinal herbs pack, remaining garlic, jujubes, and green onions.
Boil over high heat for 20 minutes to extract the herb flavors.
- 4
Place the prepared duck into the herb stock, cover, and boil on high for 30 minutes.
Reduce to medium-low and simmer for 1 hour until the meat is tender and falling off the bone. Check that the rice inside has softened into a porridge-like filling as well.
- 5
Skim off excess duck fat and foam with a ladle while simmering.
Serve the meat and glutinous rice porridge in bowls with salt on the side.
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