Korean Steamed Duck with Chives
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Duck releases a steady stream of fat as it steams, so skimming the surface every 10 minutes during the 30-minute cook leaves a clean sauce rather than a greasy one.
Read more
Garlic chives are laid on top only at the end and wilt just enough to stay pungent, cutting through the richness of the meat.
Ingredients
Instructions
- 1
Cut 700 g duck meat into bite-size pieces, then press it well with paper towels to remove blood and surface moisture.
Keep the pieces fairly dry so the soy marinade clings instead of sliding off.
- 2
Mix 2.5 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp minced garlic, and 0.5 tsp black pepper.
Coat the duck evenly and marinate for 15 minutes, turning once if the seasoning pools below.
- 3
Slice 150 g onion thickly and spread it across the bottom of the pot so the duck does not scorch.
Lay the marinated duck on top, then pour in the remaining marinade and 200 ml water.
- 4
Cover the pot and start over medium heat, then lower to medium-low once steady bubbling begins.
Steam-braise for 30 minutes, skimming off the rendered duck fat every 10 minutes for a cleaner finish.
- 5
When a chopstick slides into the duck easily and the seasoning liquid looks shallow and glossy, add 150 g garlic chives.
Place them on top without stirring, then cook about 5 minutes until just wilted.
- 6
Before turning off the heat, spoon the sauce from the bottom over the duck so the pieces are evenly glazed.
Rest covered for 3 minutes, then serve while the chives still smell fresh.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Soy Garlic Grilled Duck
garlic chives, onion
Korean Buchu Honghap Guk (Chive Mussel Soup)
garlic chives, black pepper
Korean Water Dropwort Tofu Soup
onion, black pepper