Photo: Korea Ministry of Food and Drug Safety

Smoked Duck Breast Crust

Name: Smoked Duck Breast Crust
Cuisine: South Korea
Ingredients: 150 g duck (smoked duck breast, 150g); 2 g rosemary (2g); orange (1 pc); king oyster mushroom (1 pc); 5 g parsley (5g); 50 g peanuts (50g); 20 g olive oil (20g); 20 g yuzu syrup (yuja-cheong) (20g); 0.5 g ground black pepper

훈제오리가슴살크러스트

Side dish · Grilled

Side dishesCourse

250kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Smoked Duck Breast Crust

Not spicyNo porkGluten-freeContains: nuts

Ingredients Tap an ingredient to check it off

Servings1

duck오리고기(훈제오리 가슴살,(smoked duck breast, 150g)
150 g
rosemary로즈마리(2g)
2 g
orange오렌지(1 pc)
king oyster mushroom새송이버섯(1 pc)
parsley파슬리(5g)
5 g
peanuts땅콩(50g)
50 g
olive oil올리브오일(20g)
20 g
yuzu syrup (yuja-cheong)유자청(20g)
20 g
ground black pepper후춧가루
0.5 g

Nutrition per serving

250kcal

13.5gCarbs

17.2gProtein

14.1gFat

352.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Marinate the smoked duck breast with olive oil, rosemary, and black pepper.
Slice the king oyster mushroom and grill it in a pan.
Slice the orange.
Coarsely chop the peanuts and parsley.
Grill the marinated duck and place on a plate.
Mix the peanuts and parsley powder into the yuzu syrup to make a sauce; place orange slices between the grilled duck pieces and top with the yuzu sauce.

💡 TipRosemary removes the gamey smell of the duck, and the yuzu syrup sauce makes it taste good with less salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.