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71 recipes found.
Kim Dae-seok's Large-Batch Marinated Duck Jumulleok
Duck jumulleok made by preparing a large batch of seasoning sauce and stir-frying it with vegetables
Ttukdak Hyung's Duck Breast Peking Duck
A cost-effective gourmet dish where duck breast is dried and crisped in an air fryer instead of expensive Peking duck, served with a special black bean sauce made from the rendered duck fat, all wrapped in a tortilla.
Yeo Kyung-rae's Sweet-Salty Masterpiece Sweet Pumpkin Yam
An exquisite Chinese-style dessert that combines sweet pumpkin yam with the rich, savory umami of salted duck egg yolks
Ttukdak Hyung's Jokbal-Style Braised Duck Leg
A jokbal-style braised duck leg recipe simmered in ssanghwa tonic and soy sauce until the duck skin turns chewy and the flavor becomes deep and glossy.
Raymon Kim's Duck Breast Steak
A premium steak featuring crispy exterior and juicy interior, served with a tangy-sweet raspberry sauce.
Seungwoo Dad's Duck Confit and Breast Steak
A recipe for authentic Western-style duck course cuisine, where a whole duck is deboned, the leg meat is slowly cooked in duck fat to create a tender confit, and the breast meat is crisped up with its skin intact.
Raymon Kim's Duck Stock Risotto
A luxurious risotto where each grain of rice is gently infused with the rich, savory depth of a deeply simmered duck stock.
Yoon Yi-ryeon's Grilled Smoked Duck with Bok Choy
A simple yet deeply flavorful dish of grilled smoked duck and bok choy, finished with a spicy garlic sauce.
Kim Milan's Duck Breast Steak with Zucchini Purée
A premium main dish featuring crispy seared duck breast served with a smooth zucchini cream purée and a pomegranate juice-based sauce
Seungwoo Dad's Duck Fat French Fries and Chippy Tea
After boiling and freezing potatoes to remove moisture, then frying them in duck fat at a low temperature and again at a high temperature for extreme crispiness, this is a British-style French fry and sandwich.
Raymon Kim's Aromatic Hoeng-yeong Duck Leg Roast
This dish features duck legs marinated with hoeng-yeong powder, then slowly roasted in the oven with duck fat, wine, and vegetables for a fragrant and tender result.