Grilled Duck with Doenjang and Spring Onion Dipping Sauce
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Ingredients
- 600 g duck breast fillets
- 1 tbsp doenjang (korean fermented soybean paste)
- 1 tbsp soy sauce
- 3 spring onions, sliced
- 2 garlic cloves
- 1 tsp sesame oil
Nutrition (per serving)
- Calories
- 334 kcal
- Protein
- 26 g
- Carbohydrate
- 1.8 g
- of which sugars
- 0.4 g
- Fat
- 24.9 g
- of which saturates
- 7.3 g
- Fibre
- 0.6 g
- Salt
- 1.45 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the duck skin in a crosshatch pattern.
- 2
Heat a dry frying pan over medium heat and cook the duck, skin-side down, for 6-7 minutes until the fat has rendered and the skin is crisp.
- 3
Turn and cook for 4-5 minutes more until cooked to your liking, then rest for 5 minutes and slice.
- 4
Mix the doenjang, soy sauce, spring onions, garlic and sesame oil into a dipping sauce.
- 5
Serve the sliced duck with the dipping sauce and rice.
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