Korean Duck Bolgogi
Ingredients
- 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
Method
- Add all ingredients for the marinade to a blender and blitz till smooth.
- 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.
- 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.
- 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.
- 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.
- 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.