Spicy and Sweet Smoked Duck and Kabocha Squash Steamed Dish: A Perfect Meal
Easy Recipe for Spicy and Sweet Smoked Duck and Kabocha Squash Steamed Dish, Perfect for Special Occasions!
Tired of just grilling smoked duck? Try it with sweet kabocha squash for a truly delicious experience! Introducing the ‘Smoked Duck and Kabocha Squash Steamed Dish’ recipe, where tender kabocha squash is filled with smoked duck and vegetables tossed in a special spicy and sweet sauce. This dish is perfect as a satisfying meal or for a special occasion. Follow our easy, step-by-step instructions to create a culinary masterpiece!
Main Ingredients
- 1 Kabocha Squash (choose a large, firm one)
- ½ Onion (sliced or roughly chopped)
- 118.5g Bell Pepper (using multiple colors like red and yellow adds visual appeal)
- 6 cloves Garlic (thinly sliced)
- 1 Cheongyang Pepper (for a spicy kick)
- 40g Green Onion (chopped)
- 400g Smoked Duck (cut into bite-sized pieces)
- 100g Mozzarella Cheese (for a generous topping)
- A pinch of Parsley (for garnish, optional)
Spicy and Sweet Sauce for Smoked Duck Kabocha Squash Steamed Dish
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Soy Sauce
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (barley syrup)
- 0.8 Tbsp Gochujang (Korean chili paste) (or 1 Tbsp)
- 1 Tbsp Mirin (or Rice Wine)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Soy Sauce
- 2 Tbsp Oligodang (corn syrup) or Mulyeot (barley syrup)
- 0.8 Tbsp Gochujang (Korean chili paste) (or 1 Tbsp)
- 1 Tbsp Mirin (or Rice Wine)
Cooking Instructions
Step 1
It’s important to clean the kabocha squash skin thoroughly. Lightly sprinkle baking soda on the skin and then scrub it meticulously with a soft sponge to effectively remove any pesticides or dirt.
Step 2
Place the cleaned kabocha squash, with the stem intact, into the microwave. Microwave for 5 minutes, then let it rest for a moment, and microwave for another 5 minutes. A total of 10 minutes will soften the inside. You can also check the tenderness after 5 minutes and adjust the time as needed.
Step 3
Once the kabocha squash is cool enough to handle, carefully cut a rectangular ‘lid’ from the top with a knife. If the knife is hard to insert, it may need a little more microwaving.
Step 4
Remove the lid you just cut and use a spoon to scoop out all the seeds and stringy insides. Removing the seeds cleanly makes it easier to eat and creates more space for the filling.
Step 5
Now, let’s prepare the vegetables to be stir-fried with the smoked duck. First, take half an onion and slice it to about 0.5 cm thickness. Slicing them to a moderate thickness prevents them from breaking down too much during stir-frying.
Step 6
For a more visually appealing dish, use bell peppers of different colors, such as red and yellow. Cut the bell peppers into bite-sized pieces, similar in size to the onion slices. Using a single color is also perfectly fine.
Step 7
Peel and thinly slice the 6 cloves of garlic to about 0.3 cm thickness. Sliced garlic releases more aroma when stir-fried and provides a pleasant texture.
Step 8
To add a spicy element, cut the Cheongyang pepper in half, remove the seeds, and then mince it finely. Removing the seeds will moderate the heat while preserving the flavor.
Step 9
Wash and chop the 40g of green onion. Having it ready will be convenient for later.
Step 10
Prepare 400g of smoked duck. Cut the duck into bite-sized pieces and place them in a pan over medium heat. Start stir-frying, being careful as there won’t be much oil initially to prevent burning.
Step 11
Once the smoked duck starts releasing its fat, add the chopped green onions and sliced garlic to the pan. Stir-fry together. The fat from the duck will infuse with the aroma of garlic and green onions, significantly enhancing the flavor.
Step 12
Now it’s time to season the smoked duck and vegetables with the spicy sauce. Add 2 tablespoons of gochugaru (Korean chili flakes) to the pan and mix well.
Step 13
Add 0.5 tablespoon of soy sauce for a savory umami flavor. Be careful with the amount as it’s a small quantity.
Step 14
Add 2 tablespoons of oligodang (or mulyeot) for sweetness. This balances the spiciness of the gochugaru and gochujang.
Step 15
Add 1 tablespoon of mirin (or rice wine) to help remove any gamey odors and enhance the overall flavor.
Step 16
Add 0.8 tablespoon of gochujang (Korean chili paste) for a spicy yet deep flavor. You can adjust the amount of gochujang according to your preference for spiciness.
Step 17
Stir-fry everything together until the sauce evenly coats the smoked duck. Once the sauce is well combined with the duck, add the prepared bell peppers, onions, and minced Cheongyang pepper. Stir-fry together.
Step 18
It’s important not to overcook the vegetables. Stir-fry lightly for just 1-2 minutes until the bell peppers and onions are slightly tender but still retain a slight crispness.
Step 19
Now, let’s prepare to steam the kabocha squash. In a pot large enough to hold the kabocha squash, add about 2-3 cm of water. Place a silicone steamer basket securely inside. Place the hollowed-out kabocha squash on the steamer basket and fill it with the stir-fried smoked duck and vegetable mixture. Cover the pot and steam over medium-low heat for 10-15 minutes.
Step 20
To check if the kabocha squash is cooked, insert a skewer or toothpick into the thickest part of the squash. If it goes in easily with little resistance, the squash is perfectly cooked. If it’s still firm, steam for an additional 5 minutes.
Step 21
Carefully remove the steamed kabocha squash from the pot, as it will be hot. Cut it into serving-sized pieces. The ‘lid’ you cut earlier can also be cut into manageable pieces.
Step 22
Generously top the cut kabocha squash with the stir-fried smoked duck and vegetable mixture. The sweetness of the squash and the savory duck create a delightful harmony.
Step 23
Finally, it’s time to melt the cheese. Lightly grease the inside of a small, flat microwave-safe bowl with oil. Spread the 100g of mozzarella cheese evenly inside the bowl. Microwave for 1 minute and 30 seconds until the cheese is melted and gooey.
Step 24
Spoon the melted cheese over the kabocha and duck mixture to complete your Smoked Duck and Kabocha Squash Steamed Dish! Garnish with chopped parsley, if desired, for an extra touch of freshness. Enjoy this delicious dish while it’s warm!
