Korean Soy Garlic Grilled Duck

Name: Korean Soy Garlic Grilled Duck
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: duck breast 800 g; soy sauce 3 tbsp; minced garlic 1.5 tbsp; honey 1.5 tbsp; cooking wine 2 tbsp; ginger juice 1 tsp; black pepper 0.5 tsp; onion 1 ea; garlic chives 1 cup

Before the marinade touches the raw duck, set part of it aside in a clean bowl for the final glaze. Start the scored duck breast skin side down in a cold pan, cook over medium heat for about 8 minutes until the skin is golden, then turn and cook 5 minutes more. Brush on the reserved glaze during the final 2 minutes and rest the duck for 5 minutes before slicing.

Quick answer

Total time: 45 min
Level: Medium
Servings: 4 servings
Ingredients: 9

About this dish

Honey and soy sauce cook down into a dark, glossy glaze on this duck breast, while the cold-pan start renders enough fat from under the skin that no oil is added.

The portion of marinade for the final brushing is set aside before any raw duck touches it.

Ingredients

servings

IngredientAmount

onion1 ea

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Instructions

6 steps

1

Score the skin of 800 g duck breast in shallow diagonal cuts, then pat it very dry with paper towels.

Cut only through the skin and fat so the meat stays intact and cooks evenly.
2

Mix 3 tablespoons soy sauce, 1.5 tablespoons each minced garlic and honey, 2 tablespoons cooking wine, 1 teaspoon ginger juice, and 0.5 teaspoon black pepper. Stir until the honey loosens into the sauce.
3

Before the marinade touches raw duck, transfer part to a clean bowl for the final brushing.

Marinate the duck in the rest for 20 minutes, turning once. Slice 1 onion and prepare 1 cup of chives.
4

Place the duck skin side down in a cold pan and set the heat to medium.

Cook for about 8 minutes, letting the fat render slowly, and spoon off excess fat if the pan fills heavily.
5

When the skin is golden and the edges look crisp and brown, turn the duck over and cook for 5 minutes more.

Add the sliced onion beside it and stir until it softens and sweetens.
6

During the final 2 minutes, brush on the glaze reserved before the marinade touched the raw duck in a thin layer and let it glaze without scorching. Turn off the heat, rest the duck for 5 minutes, then slice and serve with garlic chives.