Korean Herb Grilled Duck Breast
Ori-gaseumsal herb-gui is Korean herb-grilled duck breast, scored at one-centimeter intervals across the skin and fat layer without cutting into the flesh, then rubbed all over with a mixture of salt, pepper, minced garlic, rosemary, thyme, and olive oil. Starting the breast skin-side down in a cold pan over medium-low heat is what allows the thick fat layer to render gradually rather than seizing up against sudden heat. After eight minutes the fat has largely melted out and the skin is golden and crisp; flipping for four more minutes finishes the flesh. Soy sauce and pear juice added at the end reduce within a minute on the residual heat, building a glossy, fruit-tinged glaze that coats the surface. Resting the breast on a cutting board for five full minutes before slicing against the grain is what keeps the juices in the meat rather than running onto the board. Each slice shows a cross-section of crackling, herb-scented skin over a rosy, medium-cooked interior.
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Instructions
- 1
Score the duck skin at 1 cm intervals without cutting deeply into the meat.
- 2
Rub duck with salt, pepper, garlic, rosemary, thyme, and olive oil; rest 15 minutes.
- 3
Place duck skin-side down in a cold pan and cook over medium-low for 8 minutes to render fat.
- 4
Flip and cook 4 minutes more, then add soy sauce and pear juice to glaze for 1 minute.
- 5
Rest on a board for 5 minutes, then slice against the grain and serve juicy.
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Goes Well With
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