Salt-Grilled Duck
Salt-grilled duck is seared until crispy outside and juicy inside, highlighting the rich yet clean flavor of duck meat.
Instructions
- 1
Score the duck skin at 1 cm intervals and marinate with cooking wine, ginger juice, and garlic for 10 minutes.
- 2
Pat dry and season evenly with salt and pepper.
- 3
Place skin-side down in a cold pan and cook over medium-low heat for 8 minutes to render fat.
- 4
Flip and cook 4-5 minutes more, then rest for 3 minutes to retain juices.
- 5
Slice and serve with perilla leaves and ssamjang.
Tips
Nutrition (per serving)
Adjust Servings
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