Spicy Gochujang Glazed Duck Breast with Fermented Black Garlic Risotto

Instructions

1. 1

   Prepare the Gochujang Glaze: In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.

   ~5 min
2. 2

   Score the Duck Breast: Lightly 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
3. 3

   Sear the Duck Breast: Place the duck breasts skin-side down in a cold, dry frying pan. Turn the heat to medium-low and cook for 8-10 minutes, allowing the fat to render and the skin to become crispy and golden brown. Pour off excess rendered fat periodically.

   ~10 min
4. 4

   Flip the Duck Breasts and Glaze: Flip the duck breasts and cook for another 2-3 minutes. Brush generously with the prepared gochujang glaze. Continue cooking for another 2-3 minutes, basting with the glaze until the duck is cooked to your desired doneness (internal temperature of 135°F / 57°C for medium-rare).

   ~8 min
5. 5

   Rest the Duck: Remove the duck breasts from the pan and let them rest on a cutting board for at least 10 minutes before slicing.

   ~10 min
6. 6

   Start the Risotto: While the duck is resting, finely chop the shallot and mince the fermented black garlic.

   ~3 min
7. 7

   Sauté Aromatics: In a large saucepan over medium heat, melt the butter. Add the chopped shallot and sauté until softened, about 3-4 minutes.

   ~4 min
8. 8

   Toast the Rice: Add the Arborio rice to the saucepan and stir well to coat the grains with butter. Toast for 1-2 minutes until the edges of the grains are translucent.

   ~2 min
9. 9

   Add Black Garlic and Broth: Stir in the minced fermented black garlic. Begin adding the warmed vegetable broth, one ladleful at a time, stirring constantly until each addition is absorbed before adding the next.

   ~30 min
10. 10

    Continue Cooking Risotto: Continue adding broth and stirring for about 20-25 minutes, or until the rice is creamy and al dente. Season with salt and pepper to taste.

    ~25 min
11. 11

    Finish the Risotto: Stir in the grated Parmesan cheese until melted and the risotto is creamy. If the risotto is too thick, add a little more broth.

    ~3 min
12. 12

    Serve: Slice the rested duck breasts. Spoon the black garlic risotto onto plates and top with the sliced duck breast. Garnish with chopped scallions.

    ~2 min