Korean Herb Grilled Duck Breast

Quick answer

Total time: 41 min
Level: Medium
Servings: 2 servings
Ingredients: 9

About this dish

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.

Ingredients (2 servings)

Ingredient	Amount	Unit
duck breast	400	g
salt	0.75	tsp
black pepper	0.5	tsp
minced garlic	1	tsp
rosemary	1	tsp
thyme	1	tsp
olive oil	1	tbsp
soy sauce	1	tbsp
pear juice	1	tbsp

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

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

Season

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

Control

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

Heat

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

Control

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

Prep

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Scoring the skin of this herb-grilled duck breast allows the fat to render while sealing juices.
Finish cue: 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.
Avoid this: Do not start with high heat, because sudden heat tightens the skin before the fat can render evenly.