Gochujang Glazed Duck Breast with Bitter Greens and Fermented Radish Pearls

Instructions

1. 1

   Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

   ~5 min
2. 2

   In a small saucepan, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk until smooth. Cook over low heat for 5 minutes, stirring occasionally, until slightly thickened. Set aside.

   ~10 min
3. 3

   Heat a frying pan over medium-high heat. Place the duck breasts skin-side down and render the fat for about 8-10 minutes, until the skin is golden brown and crispy. Pour off excess fat as it accumulates.

   ~10 min
4. 4

   Flip the duck breasts and cook for another 3-5 minutes for medium-rare, or longer to your desired doneness. Use a meat thermometer to ensure the internal temperature reaches 135°F (57°C) for medium-rare.

   ~5 min
5. 5

   Remove duck breasts from the pan and let them rest on a cutting board, skin-side up, for at least 10 minutes. While the duck rests, add 1 tablespoon of olive oil to a clean medium saucepan over medium heat.

   ~10 min
6. 6

   Add the mixed bitter greens to the saucepan and sauté until just wilted, about 2-3 minutes. Season lightly with salt and pepper.

   ~3 min
7. 7

   Slice the rested duck breasts. Brush the sliced duck generously with the prepared gochujang glaze.

   ~2 min
8. 8

   Arrange the sautéed bitter greens on serving plates. Top with the glazed duck breast slices and scatter the fermented radish pearls around the plate.

   ~5 min