Korean-Style Grilled Duck with Thai Basil
A fusion dish that combines the flavors of Korea and Thailand. Grilled duck is served with a spicy Korean chili flake-infused sauce, Thai basil, and a side of steamed jasmine rice.
Ingredients
- ●1 1/2 pounds Duck breast
- ●2 tablespoons Korean chili flakes (gochugaru)
- ●2 tablespoons Thai red curry paste
- ●2 tablespoons Fish sauce
- ●1 tablespoon Brown sugar
- ●2 tablespoons Vegetable oil
- ●1/4 cup Thai basil leaves
- ●1 cup Steamed jasmine rice
Instructions
- 1
1. Preheat the oven to 400°F (200°C).
- 2
2. Rinse the duck breast and pat it dry with paper towels.
- 3
3. In a small bowl, mix together the Korean chili flakes, Thai red curry paste, fish sauce, and brown sugar.
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4. Rub the spice mixture all over the duck breast, making sure to coat it evenly.
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5. Heat 1 tablespoon of vegetable oil in an oven-safe skillet over medium-high heat.
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6. Sear the duck breast for 2-3 minutes on each side, or until it's nicely browned.
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7. Transfer the skillet to the preheated oven and cook for 10-12 minutes, or until the duck reaches an internal temperature of 165°F (74°C).
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8. While the duck is cooking, heat the remaining 1 tablespoon of vegetable oil in a small saucepan over medium heat.
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9. Add the Thai basil leaves to the saucepan and cook for 1-2 minutes, or until they're fragrant.
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10. Remove the duck from the oven and let it rest for 5 minutes before slicing it thinly.
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11. Serve the sliced duck with the spicy Korean chili flake-infused sauce spooned over the top, and a side of steamed jasmine rice.
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12. Garnish with additional Thai basil leaves, if desired.