Kim Dae-seok's Duck Baeksuk

• duck 1 whole (2.1kg)
• glutinous rice 1.5 cups
• yellow dates as needed
• licorice 1 piece
• ginger half thumb-sized
• onion 1 large
• dried shiitake mushrooms 2 pieces worth
• jujubes 10 pieces
• garlic 15 cloves
• scallion 1 large
• garlic chives 150g
• kabocha squash as needed
• water 2.5L
• salt 1 tablespoon

Recipe 🍳

Cooking tips 💡

• To prevent the characteristic duck smell, thoroughly remove the dark, bloody clumps located between the tail fat and internal bones using scissors and running water.
• Placing the herbal pouch at the bottom of the pot prevents the medicinal ingredients from burning and ensures their rich essence infuses evenly into the broth.
• Never boil glutinous rice directly in the broth—it will become overly sticky and mushy. Always steam it in a muslin pouch above the duck to achieve firm, flavorful, separate grains.

Recommended for 🙋

• ⭐Those seeking a rich, nourishing meal for replenishing energy during summer solstice or seasonal transitions.
• ⭐Individuals who want a clean, restaurant-quality Duck Baeksuk without gaminess or greasiness.
• ⭐Home cooks who enjoy a unique, subtly sweet kabocha squash glutinous rice porridge as a refined finale after preparing Duck Baeksuk.