Spicy Honey-Glazed Gochujang Duck Skewers with Crispy Shallots

Instructions

1. 1

   Trim excess fat from duck breast and cut into 1-inch cubes. Thread duck cubes onto skewers.

   ~15 min
2. 2

   In a medium bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger.

   ~5 min
3. 3

   Place duck skewers in the marinade, ensuring each piece is well coated. Marinate for at least 1 hour (or up to 4 hours) in the refrigerator.

   ~60 min
4. 4

   While duck is marinating, prepare crispy shallots: Thinly slice shallots. Heat vegetable oil in a large skillet over medium heat until shimmering. Add shallots and fry, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Remove shallots with a slotted spoon and drain on paper towels.

   ~20 min
5. 5

   Preheat grill to medium-high heat.

   ~10 min
6. 6

   Grill duck skewers for 4-5 minutes per side, or until cooked through and slightly charred. Brush with remaining marinade during the last 2 minutes of cooking.

   ~10 min
7. 7

   In a small saucepan, combine cornstarch and water to create a slurry. Add this slurry to any leftover marinade in the bowl and heat gently over low heat, stirring constantly, until slightly thickened into a glaze. If desired, you can use a kitchen torch to lightly caramelize the glaze on the skewers for extra flavor.

   ~5 min
8. 8

   Arrange grilled duck skewers on a serving plate and drizzle with the thickened glaze. Top generously with crispy fried shallots.

   ~2 min