Spicy Gochujang Duck Confit Breakfast Hash with Pickled Radish

Instructions

1. 1

   Preheat oven to 250°F (120°C).

   ~15 min
2. 2

   Pat duck legs dry. Rub generously with salt and black peppercorns. Place in an oven-safe dish.

   ~5 min
3. 3

   In a small saucepan, gently heat duck fat with sliced ginger, garlic cloves, and thyme sprigs until fragrant, about 5 minutes. Strain the fat through a fine-mesh sieve to remove solids.

   ~10 min
4. 4

   Pour enough strained duck fat over the duck legs to mostly submerge them. Cover the dish tightly with aluminum foil.

   ~5 min
5. 5

   Confit duck legs in the preheated oven for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone.

   ~180 min
6. 6

   While duck is confiting, prepare pickled radish. Thinly slice red radish. In a jar, combine rice vinegar, sugar, water, and chili flakes (if using). Add radish slices, ensuring they are submerged. Let sit at room temperature for at least 1 hour.

   ~60 min
7. 7

   Once duck is confited, remove from fat and let cool slightly. Shred the meat using two forks, discarding skin and bones.

   ~15 min
8. 8

   In a medium bowl, combine shredded duck confit with gochujang, soy sauce, rice vinegar, and sesame oil. Mix well.

   ~5 min
9. 9

   Slice Korean rice cakes into 1/2 inch thick rounds.

   ~2 min
10. 10

    Heat a large skillet over medium-high heat. Add a tablespoon of the reserved duck fat. Sear the rice cake slices until golden brown and slightly crispy on both sides, about 3-4 minutes per side.

    ~10 min
11. 11

    Add the gochujang duck mixture to the skillet with the rice cakes. Stir and cook for 3-5 minutes until heated through and slightly caramelized.

    ~5 min
12. 12

    Divide the hash mixture between two serving bowls. Top each bowl with a fried egg and a generous portion of pickled radish. Garnish with sliced scallions.

    ~5 min