Korean Fried Duck

Korean Fried Duck delivers an irresistible balance of crispy, crunchy texture and bold, savory-sweet flavor. Our duck breast is fried to golden perfection, then tossed in a sticky Korean-style sauce with notes of gochujang, garlic, and soy for the perfect hit of heat and umami. You can make this recipe in about 60 minutes!

Ingredients

  • 2Duck Breast,Defrosted
  • 1 cup Buttermilk
  • 4 tbsp. Gochujang,Divided
  • 2 tbsp. Soy Sauce,Divided
  • 2 tsp. Sesame Oil,Divided
  • ½ tsp. Salt
  • 3 cloves Garlic,Minced and Divided
  • 1 tsp. Grated Ginger
  • ¾ cup Flour
  • ½ cup Corn Starch
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • ½ tsp. White Pepper
  • Oil for Frying
  • 2 tbsp. Brown Sugar
  • 1 tbsp. Rice Vinegar
  • 4 Brioche Buns,Toasted
  • 2 tbsp. Kimchi
  • 1 tbsp. Mayo

Direction

  • Carefully remove skin from each duck breast and butterfly the duck breast. Cut the duck breast into thin halves.
  • In a bowl mix buttermilk, 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sesame oil, salt, half the garlic, and grated ginger. Submerge the duck breast in the mixture. Cover and refrigerate for at least 30 minutes.
  • In a shallow bowl, mix flour, cornstarch, garlic powder, onion powder, and white pepper.
  • Remove the duck breast from the marinade and press into flour mixture until fully coated. Dip back into the marinade and run through the flour mixture one more time.
  • Heat oil in a pan on medium high heat. Fry duck for 4 minutes per side until golden brown and crispy. Place on paper towels to drain.
  • In a small saucepan on medium heat, whisk together remaining gochujang, soy sauce, garlic, and sesame oil. Mix in brown sugar and rice vinegar and cook on low until thickened.
  • Toss Korean fried duck in the sauce.
  • Serve Korean fried duck on top of toasted brioche buns with kimchi, mayo, and extra gochujang if desired.
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