Pan-Seared Duck Breast (Ori-Roe-Gui): A Flavorful & Aromatic Home-Cooked Dish
Learn How to Grill Duck Breast (Ori-Roe-Gui) at Home, Free from Unpleasant Odors!
Discover a simple yet delicious recipe for pan-seared duck breast (Ori-Roe-Gui) that’s perfect for any occasion. This recipe uses a special marinade to eliminate any gamey smell, resulting in incredibly tender and flavorful duck. Impress your family and friends with this easy-to-make, restaurant-quality dish!
Main Ingredients
- 500g Sliced Duck Breast (for grilling)
- 1/2 Onion
- 1/2 Leek
- 5 Perilla Leaves (깻잎)
Cooking Instructions
Step 1
Begin by preparing the duck breast. Using paper towels, gently pat the surface of the 500g of duck breast to absorb and remove any excess moisture or blood. This crucial step helps to minimize any potential gamey odor.
Step 2
Place the patted-dry duck breast into a mixing bowl, ready for the marinade.
Step 3
Prepare the marinade. In the bowl with the duck, add 3 Tbsp soy sauce, 2 Tbsp cooking wine, 2 Tbsp sweet plum extract, 2 Tbsp sugar, 1 Tbsp minced garlic, 2 pinches of black pepper, and 0.5 Tbsp doenjang (this paste is excellent for neutralizing odors). Mix everything thoroughly with your hands, ensuring each piece of duck is well-coated. Let it marinate for at least 10 minutes. For an even deeper flavor, you can marinate for 30 minutes or longer.
Step 4
While the duck is marinating, prepare the vegetables. Wash and peel the 1/2 onion, then slice it thinly into strips about 0.5 cm thick. Aim for crisp, distinct slices.
Step 5
Wash the 1/2 leek and slice it diagonally into pieces about 5 cm long, including both the white and green parts. This cut will ensure the leek becomes tender yet retains its pleasant aroma when cooked.
Step 6
Wash the 5 perilla leaves (깻잎) thoroughly and pat them dry. Slice them into strips about 2-3 cm wide. The unique fragrance of the perilla leaves will beautifully complement the rich flavor of the duck.
Step 7
Now, it’s time to cook! Heat a thick-bottomed pan or skillet over high heat. Add the marinated duck breast to the hot pan *without adding any oil*. Sear the duck over high heat initially to quickly brown the surface and lock in the juices. Flip the pieces occasionally to ensure even cooking.
Step 8
Once the duck has changed color and is mostly cooked through, add the prepared vegetables (sliced onion and leeks) to the pan. Continue to stir-fry over high heat. Cook until the vegetables are slightly softened and well combined with the duck. Finally, toss in the sliced perilla leaves and stir-fry for just a minute more until they are slightly wilted. Your delicious pan-seared duck breast is ready! Serve immediately for the best taste and texture.
