Whole Roasted Duck Ssäm Recipe
Includes one whole dry-aged, roasted duck stuffed with duck and pork sausage, served over duck fat rice with confit duck legs with scallion pancakes, lettuce wraps, hoisin, Korean barbeque sauce and crispy shallots.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Duck and Sausage Filling
Duck Fat Rice
Confit Duck Legs
Scallion Pancakes
Serve with
Method
Preparing the Duck and Sausage Filling
- 1
- 2
Stuff the Duck
Carefully stuff the whole dry-aged duck with the sausage mixture. Ensure it is packed tightly but not overly so. Set aside.
Roasting the Duck
- 3
Prepare for Roasting
Preheat your oven to 375°F (190°C). Place the stuffed duck on a roasting rack in a roasting pan.
- 4
Roast the Duck
Roast the duck in the preheated oven for about 2 to 2.5 hours, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
- 5
Rest the Duck
Once roasted, remove the duck from the oven and let it rest for at least 15 minutes before carving.
Cooking Duck Fat Rice
- 6
Prepare the Rice
In a pot, heat the duck fat over medium heat. Add the rinsed jasmine rice and toast it for 2-3 minutes.
- 7
Cook the Rice
Add water and salt to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is fluffy.
Making Confit Duck Legs
- 8
- 9
Cool the Duck Legs
Once cooked, remove the duck legs from the fat and let them cool slightly before shredding the meat.
Making Scallion Pancakes
- 10
Prepare the Dough
In a bowl, mix the flour and salt. Gradually add boiling water and stir until a dough forms. Knead for 5 minutes until smooth.
- 11
Make Pancakes
Divide the dough into 4 balls. Roll out each ball into a thin circle, brush with oil, sprinkle with scallions, and roll into a log. Coil the log into a spiral and flatten slightly. Fry in hot oil until golden and crispy on both sides.
Serving
- 12
Assemble the Dish
Serve the roasted duck on a platter with duck fat rice, confit duck legs, scallion pancakes, lettuce wraps, hoisin, Korean barbeque sauce, and crispy shallots on the side.
