Gochujang Glazed Duck Breast with Pickled Daikon and Ginger Forbidden Rice
Tender, pan-seared duck breast coated in a sweet and spicy gochujang glaze, served alongside crisp, house-made pickled daikon and ginger. This dish offers a complex interplay of flavors and textures, with the rich duck complemented by the vibrant tang of the pickles and the nutty chew of the forbidden rice.
Prep Time
150 min
Difficulty
Hard
Servings
2
Calories
650 kcal
Instructions
- 1
Prepare the pickled daikon and ginger: Peel and thinly slice the daikon using a mandoline slicer. Peel and julienne the ginger. In a jar, combine rice vinegar, sugar, and salt. Stir until dissolved. Add the sliced daikon and julienned ginger to the jar. Seal and refrigerate for at least 1 hour, or preferably overnight.
~10 min - 2
Cook the forbidden rice: Rinse the forbidden rice under cold water. In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the water is absorbed and the rice is tender. Let it stand, covered, for 5 minutes.
~40 min - 3
Prepare the duck breast: Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season generously with salt and pepper.
~5 min - 4
Sear the duck breast: Heat a large, oven-safe skillet over medium-high heat. Place the duck breasts skin-side down in the hot, dry skillet. Cook for 8-10 minutes, rendering the fat until the skin is golden brown and crispy. Pour off excess fat periodically.
~10 min - 5
Flip the duck breasts and sear the meat side for 2-3 minutes. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 6-8 minutes for medium-rare, or longer to your desired doneness.
~10 min - 6
Make the gochujang glaze: While the duck is roasting, mince the garlic. In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, and minced garlic.
~5 min - 7
Rest and glaze the duck: Remove the duck breasts from the oven and let them rest on a cutting board for 5-10 minutes. Brush the rendered skin generously with the gochujang glaze. Slice the duck breasts thinly.
~15 min - 8
Assemble the dish: Fluff the forbidden rice and serve as a bed. Arrange the sliced duck breast over the rice. Top with a generous portion of the pickled daikon and ginger. Garnish with thinly sliced green onions.
~5 min
Tips
- For perfectly rendered duck skin, start with a cold pan and let the fat slowly render out. This ensures a crispy skin without overcooking the meat.
- The pickled daikon and ginger can be made a day in advance, allowing the flavors to meld even further. This dish is best served immediately after preparation to enjoy the crispness of the pickles.
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