Entrée: South Korea – Ganjang Saenggang Ori Gaseumsal (Marinated Duck Breast with Soy and Ginger)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 5 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 wild duck breasts, about 10 oz total (283 g total)
1 / 4 cup (60 ml) soy sauce
1 tbsp (15 ml) sesame oil
2 tbsp (30 ml) brown sugar
1-inch (2.54 cm) piece ginger, grated
3 cloves garlic, minced
1 tbsp (15 ml) rice wine vinegar
1 / 4 tsp (1.25 ml) black pepper
2 green onions, sliced for garnish
1 tbsp (15 ml) toasted sesame seeds for garnish

Show original ingredient measurements

2 wild duck breasts, about 10 oz total (283 g total)
1 / 4 cup (60 ml) soy sauce
1 tbsp (15 ml) sesame oil
2 tbsp (30 ml) brown sugar
1-inch piece ginger, grated
3 cloves garlic, minced
1 tbsp (15 ml) rice wine vinegar
1 / 4 tsp black pepper
2 green onions, sliced for garnish
1 tbsp (15 ml) toasted sesame seeds for garnish

Instructions

1. **Prepare the Marinade**: In a bowl, combine soy sauce, sesame oil, brown sugar, grated ginger, minced garlic, rice wine vinegar, and black pepper. Stir until the sugar has dissolved and all ingredients are well mixed.
2. **Marinate the Duck**: Place the duck breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 2 hours (or overnight for more flavor).
3. **Cook the Duck**: Preheat your grill or a non-stick skillet over medium-high heat. Remove duck breasts from the marinade and pat them dry with paper towels. Grill or sear the duck breasts for about 4-5 minutes on each side, or until they are cooked to your liking.
4. **Serve**: Let the duck rest for 5 minutes, then slice thinly across the grain. Garnish with sliced green onions and toasted sesame seeds before serving.

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