Duck Recipe

Prepare the duck

Preheat the oven to 375°F (190°C). Remove any giblets from the duck cavity, pat the duck dry with paper towels. Prick the skin all over with a small fork or skewer, being careful not to pierce the meat — this helps the fat render.

Season and stuff

Rub the exterior and the cavity of the duck with 1 tablespoon kosher salt and the ground black pepper. Place the smashed garlic, sliced ginger, and scallions into the cavity. Mix soy sauce, mirin and honey; brush some of this glaze over the breast and legs (reserve remaining glaze for later).

Roast

Put the duck on a rack in a roasting pan breast-side up. Pour 2 tablespoons neutral oil into the pan (this prevents sticking and encourages browning). Roast for 1 hour, then baste with rendered fat and remaining glaze. Continue roasting 30–45 minutes more until the internal temperature at the thickest part of the thigh reaches 165–170°F (74–77°C) and the skin is deeply golden and crisp. If the skin browns too quickly, tent with foil.

Rest and carve

Remove the duck from oven and let rest 15 minutes before carving. Reserve 2–3 tablespoons of rendered pan juices for plating or to drizzle over slices.

Make the acorn jelly

In a small saucepan, whisk the acorn starch powder with 1 cup cold water until fully dissolved and no lumps remain. Heat over medium-low, stirring constantly. The mixture will thicken and become translucent; when it pulls away from the pan and becomes glossy (5–8 minutes), remove from heat.

Set the jelly

Pour the hot mixture into a lightly oiled shallow pan or container and smooth the top. Let cool to room temperature, then refrigerate until fully set (at least 1 hour).

Dress and slice

When set, unmold the jelly and slice into 1/4-inch thick rectangles. Toss gently with 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon rice vinegar, sliced scallion, toasted sesame seeds and optional chili flakes. Adjust seasoning to taste.

Prepare batter and squash

Thinly slice zucchini or summer squash and pat dry. In a bowl combine 1/2 cup flour, 2 teaspoons rice flour, 1/4 cup water and 1 egg; whisk to a smooth batter. Fold in squash, 1/2 teaspoon salt and optional scallion until pieces are lightly coated.

Pan-fry

Heat a nonstick skillet over medium heat and add 1 tablespoon oil. Spoon small pancake portions (about 2–3 tablespoons batter per pancake) into the skillet, flattening gently. Cook 2–3 minutes per side until golden and set, adding more oil as needed between batches. Drain briefly on paper towel.

Prepare eggplant

Salt the eggplant pieces and let them sit 10 minutes to draw out bitterness and moisture; pat dry with paper towel. Toss with 1/4 cup flour and 1 teaspoon cornstarch (if using) until lightly coated.

Fry

Heat oil in a skillet over medium-high until shimmering. Fry eggplant in batches 2–3 minutes per side until golden and tender. Transfer to paper towel to drain.

Finish

While still warm, sprinkle fried eggplant with 1 teaspoon soy sauce, a drizzle of 1/2 teaspoon toasted sesame oil and garnish with 1/2 teaspoon toasted sesame seeds. Serve immediately.

Salt cucumbers

Trim the cucumber ends and cut into bite-size pieces or lengthwise halves as preferred. Toss with 1 tablespoon kosher salt and let sit 20–30 minutes to soften and release some water. Rinse briefly if very salty and pat dry.

Mix kimchi seasoning

In a bowl combine 1 teaspoon minced garlic, 1 teaspoon gochugaru (adjust for heat), 1 teaspoon fish sauce (or soy sauce), 1/2 teaspoon sugar and julienned scallion.

Toss and marinate

Toss the drained cucumber pieces with the seasoning until well coated. Let sit at room temperature 30 minutes for quick kimchi, or refrigerate several hours to develop more flavor.

Carve the rested duck into pieces: breasts sliced thin, legs separated and served whole or halved. Arrange duck slices on a large platter.

Place portions of acorn jelly salad, squash jeon and fried eggplant alongside the carved duck. Add a small bowl of cucumber kimchi on the platter or on the side.

Drizzle reserved pan juices over the duck, sprinkle chopped scallions and toasted sesame seeds across the platter, and serve lemon or yuzu wedges for brightness. Serve warm.