Doenjang Glazed Duck Breast with Zesty Korean Carrots
A fusion of Korean and French flavors in this doenjang glazed duck breast recipe, served with zesty Korean carrots.
Ingredients
- ●2 Duck breastBoneless
- ●2 tbsp Doenjang (Korean fermented soybean paste)Stir-fry with sugar and vinegar
- ●1 cup Zesty Korean carrotsGlazed with doenjang and sesame oil
- ●1 tsp Korean chili flakes (gochugaru)To taste
- ●2 tbsp Sesame oilFor glazing
- ●1 tsp Brown sugarMix with doenjang for glaze
- ●1 tbsp Rice vinegarMix with doenjang for glaze
- ●1/4 cup Fresh parsleyChopped (for garnish)
- ●to taste SaltFor seasoning
- ●to taste Black pepperFor seasoning
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Season the duck breast with salt and black pepper.
- 3
Heat a skillet over medium-high heat and sear the duck breast for 2 minutes.
- 4
Transfer the duck to the oven and roast for 12-15 minutes.
- 5
While the duck is cooking, stir-fry the doenjang with sugar and vinegar in a small saucepan over medium heat.
- 6
Add the Korean chili flakes to the doenjang glaze and stir to combine.
- 7
Glaze the duck breast with the doenjang mixture during the last 2 minutes of cooking.
- 8
Meanwhile, prepare the zesty Korean carrots by glazing them with sesame oil, sugar, and vinegar in a small saucepan over medium heat.
- 9
Season the carrots with salt and black pepper to taste.
- 10
Slice the duck breast and serve with the zesty Korean carrots.
- 11
Garnish with chopped parsley and serve immediately.