Korean Duck Bolgogi

Serves: 4
5 mins plus marinading
25 mins


  • 4 Duck breast
  • 2 tbsp Vegetable oil
  • 2 tbsp rice vinegar
  • 1 ½ tbsp soy sauce
  • 4 spring onions, roughly chopped
  • 2 tbsp fresh ginger, peeled and chopped
  • 5 cloves garlic, crushed
  • 2 tbsp sugar

Serve with

  • Sticky rice
  • Kimchi
  • Spring onion
  • Red Chilli


  1. Add all ingredients for the marinade to a blender and blitz till smooth.
  2. Remove the skin from the duck breast. Add the marinade ensuring each duck breast is coated. Store covered in a bowl in the fridge for 1 to 24 hours.
  3. Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. When ready to cook. Heat a frying pan on medium heat with a little cooking oil. Remove the breast from the marinade, allowing for excess to drip off.
  4. Cook the duck breasts in the pan for 5 mins on each side until they are starting to colour. Transfer to a baking tray and cook for 8-12 mins.
  5. Whist the duck is in the oven heat the remaining marinade in a pan till bubbling for 2 mins. Keep stirring to avoid it catching on the bottom. This sauce can added to your dish for extra flavour.
  6. Remove the duck from the oven and leave to rest for 5 mins. Slice and serve over sticky rice with kimchi, spring onion and chilli.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.