Korean Duck Bolgogi

Serves: 4
Prep - 5 mins plus marinading
Cook 25 mins

4 Duck breast
2 tbsp Vegetable oil
2 tbsp rice vinegar
1 ½ tbsp soy sauce
4 spring onions, roughly chopped
2 tbsp fresh ginger, peeled and chopped
5 cloves garlic, crushed
2 tbsp sugar

Add all ingredients for the marinade to a bowl.

Remove the skin from the duck breast. Add to the the marinade ensuring each duck breast is coated. 

Store covered in a bowl in the fridge for 1 to 24 hours.

Preheat oven 200°C/ Fan 180°C/ Gas Mark 6. When ready to cook. Heat a frying pan on medium heat with a little cooking oil. Remove the breast from the marinade, allowing for excess to drip off.

Cook the duck breasts in the pan for 5 mins on each side until they are starting to colour. Transfer to a baking tray and cook for 8-12 mins.

Whist the duck is in the oven heat the remaining marinade in a pan till bubbling for 2 mins. Keep stirring to avoid it catching on the bottom. This sauce can added to your dish for extra flavour.

Remove the duck from the oven and leave to rest for 5 mins. Slice and serve over sticky rice with kimchi, spring onion and chilli.

Note: worked really well in the Ninga Foodi on Bake at 180c, lovely and moist. I cooked the rice using the stock made from the duck carcass,