Korean Spicy Duck Stir-fry

Pat 350 g sliced duck dry with paper towel, pressing rather than rubbing so the thin pieces do not tear.

Loosen any stuck slices, and keep the onion and 8 perilla leaves separate for quick adding later.

Mix 1.5 tablespoons gochujang with 1 tablespoon each gochugaru, soy sauce, and minced garlic, then add 1 teaspoon sesame oil.

Stir until no thick lumps remain and the marinade looks glossy and evenly red.

Add the marinade to the duck and massage by folding the slices over each other, not squeezing hard.

When every pale spot is coated red, rest it for 15 minutes so the seasoning penetrates evenly.

Heat the pan well, then spread the marinated duck in a thin layer over high heat.

For the first 2 minutes, avoid constant stirring so the duck renders fat and the edges begin to cook.

When the rendered duck fat mixes with the marinade and forms a glossy sauce, add 100 g onion.

Keep the heat high and stir-fry until the onion turns slightly translucent while the sauce thickens around the meat.

Once the duck is cooked through and the sauce clings thickly, lower or turn off the heat before adding perilla leaves.

Toss for about 20 seconds only, just until fragrant, then serve immediately while glossy.