Korean
Korean - Meat and Poultry
Ori Ju Mul Leok
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 600g duck legs, skin on
- • 1/4 cup soy sauce
- • 3 tbsp oligosaccharide syrup or honey
- • 6 cloves garlic, minced
- • 1 tbsp ginger, sliced
- • 1/2 onion, sliced
- • 1 cup water
- • 2 spring onions, cut into lengths
Preparation Steps
1
Phase 1
Score the duck skin in a crosshatch without cutting into the meat.
2
Phase 2
Place the duck skin-side down in a cold pan, then heat to medium and render the fat 8 minutes until the skin is golden.
3
Phase 3
Flip the duck, add soy sauce, syrup, garlic, ginger, onion, and water; cover and simmer 35 minutes.
4
Phase 4
Uncover and boil down, spooning the sauce over the duck until lacquered.
5
Phase 5
Cut through the bone into pieces, scatter with spring onions, and serve with rice.