Spicy Gochujang-Glazed Duck Breast with Saffron Risotto

Instructions

1. 1

   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. Let sit at room temperature for 15 minutes.

   ~15 min
2. 2

   In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, and sesame oil to create the glaze. Mince garlic and ginger.

   ~5 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Place duck breasts skin-side down and sear for 6-8 minutes, until the skin is golden brown and crispy. Pour off excess fat.

   ~8 min
4. 4

   Flip the duck breasts and sear for another 2-3 minutes. Remove from pan and let rest for 10 minutes.

   ~10 min
5. 5

   While the duck rests, begin the risotto. Steep saffron threads in 1/4 cup of warm chicken broth for 5 minutes.

   ~5 min
6. 6

   In a saucepan, melt 1 tablespoon of butter over medium heat. Add finely chopped shallot and cook until softened, about 3 minutes.

   ~3 min
7. 7

   Add Arborio rice and toast for 1 minute, stirring constantly. Pour in the saffron-infused broth and stir until absorbed.

   ~1 min
8. 8

   Gradually add the remaining chicken broth, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue for about 18-20 minutes, until the rice is al dente and creamy.

   ~20 min
9. 9

   Stir in the remaining 1 tablespoon of butter and grated Parmesan cheese. Season with salt and pepper to taste. Keep warm.

   ~2 min
10. 10

    While the risotto finishes, thinly slice the rested duck breasts. Brush the duck slices generously with the gochujang glaze. You can briefly pan-sear the glazed duck slices for 30 seconds per side to warm them through and caramelize the glaze, or serve them as is.

    ~5 min
11. 11

    Serve the glazed duck breast slices alongside the saffron risotto. Garnish with minced garlic and ginger if desired.

    ~2 min