Korean Herb Grilled Duck Breast
Quick answer
- Total time
- 41 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Duck breast rubbed with rosemary, thyme, garlic and olive oil is pan-roasted, then glazed in its last minute with soy sauce and pear juice.
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After a five-minute rest it is sliced thin against the grain, showing pink meat under the herb-scented skin.
Ingredients
Instructions
- 1
Set the 400 g duck breast skin-side up and score the skin at 1 cm intervals.
Keep the knife shallow so it cuts only the skin and fat layer, not the flesh, or juices will leak during cooking.
- 2
Mix 0.75 tsp salt, 0.5 tsp black pepper, minced garlic, rosemary, thyme, and olive oil.
Rub the mixture over the whole breast, pressing lightly into the scored skin, then let it rest for 15 minutes.
- 3
Place the duck skin-side down in a cold pan, then turn the heat to medium-low.
Do not start with high heat, because sudden heat tightens the skin before the fat can render evenly.
- 4
Cook the skin side for about 8 minutes to render the fat.
It is ready to turn when melted fat pools in the pan and the skin looks golden, crisp, and firm around the scored lines.
- 5
Flip the duck and cook the flesh side for 4 more minutes.
Add 1 tbsp soy sauce and 1 tbsp pear juice, then let them reduce for 1 minute in the pan's residual heat until glossy.
- 6
Move the duck to a cutting board and rest it for 5 minutes.
Slicing too soon releases juices, so cut thinly against the grain after resting and spoon any remaining glaze over the slices.
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