Korean Salt-Grilled Duck (Crispy Skin Duck Breast with Ginger)
Quick answer
- Total time
- 33 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Only coarse salt and black pepper season the duck itself; the flavor partners come at the table, where slices are wrapped in perilla leaves with ssamjang, a fermented soybean and chili paste.
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Cooked from a cold pan in its own fat, the skin turns hard and crackly.
Ingredients
Instructions
- 1
Score only the skin of the 450 g duck breast at 1 cm intervals, keeping the cuts shallow.
Do not cut into the meat, or the juices can leak out during cooking.
- 2
Rub the duck with 1 tablespoon cooking wine, 1 teaspoon ginger juice, and 1 tablespoon minced garlic on both the skin and meat sides. Marinate for only 10 minutes to reduce the gamey smell.
- 3
Pat the surface very dry with kitchen paper, removing excess moisture and garlic bits.
Season evenly with 1 teaspoon coarse salt and 0.5 teaspoon black pepper so the salt stays granular.
- 4
Place the duck skin side down in a cold pan without adding oil, then turn the heat to medium-low.
Cook slowly for 8 minutes until clear duck fat renders out and the skin firms.
- 5
When the skin feels firm and crisp, flip the breast.
Cook the meat side over medium-low heat for 4 to 5 minutes, removing any garlic bits that start to burn.
- 6
Transfer the duck to a board and rest it for 3 minutes before slicing thinly on a bias.
Serve right away with 8 perilla leaves and 2 tablespoons ssamjang for wrapping.
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