Korean Steamed Duck with Chives
Ori-buchu-jjim is a Korean steamed duck dish where duck meat is marinated in soy sauce, cooking wine, garlic, and black pepper, then braised over a bed of onion with the lid on. During the thirty-minute cook, rendered duck fat is skimmed off to lighten the dish, and fresh garlic chives are stirred in only at the very end so they wilt just enough to release their sharp, grassy fragrance. The chive aroma cuts through the richness of the duck, keeping the overall flavor balanced. The soy-based sauce reduces to a thin glaze as the liquid evaporates, coating each piece of meat. This is a main course that delivers the nourishing qualities associated with duck while keeping the fat content in check.
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Instructions
- 1
Cut duck into bite-size pieces and blot away excess blood and moisture.
- 2
Marinate duck with soy sauce, cooking wine, garlic, and pepper for 15 minutes.
- 3
Layer onion on the pot bottom, place marinated duck on top, and add water.
- 4
Cover and steam-braise over medium heat for 30 minutes.
- 5
Skim excess duck fat, add chives, and cook 5-7 minutes more.
- 6
Once slightly reduced, turn off heat and rest for 3 minutes before serving.
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