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Ingredients
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Chef's Specialties
Method
Chef's Specialties
- 1
Prepare the spicy glaze
In a small bowl, whisk together gochujang, minced garlic, minced ginger, shallots, soy sauce, oyster sauce, fish sauce, Shaoxing wine, brown sugar, lime juice, and sliced fresh chilies until well combined to form a sticky glaze.
- 2
Season and score the duck
Pat duck breasts dry. Score the skin in a crosshatch pattern without cutting into the meat. Season both sides with kosher salt and freshly ground black pepper.
- 3
Marinate duck in the glaze
Rub half of the glaze over the duck breasts, pressing it into the scored skin. Let sit for 15-20 minutes to infuse while you prepare the pan.
- 4
Sear the duck
Heat the cooking oil in a large skillet over medium heat. Place duck breasts skin-side down and cook until the skin is crisp and fat renders, about 6-8 minutes. Flip and sear the other side for 2-3 minutes. Remove duck and rest.
- 5
- 6
Thicken and finish
Mix cornstarch with 2 tablespoons cold water to make a slurry. Stir slurry into the sauce and simmer 1-2 minutes until slightly thickened. Return the duck to the pan and toss to coat. Stir in Thai basil leaves and drizzle sesame oil over finish.
- 7
Serve
Transfer duck to a warm plate, spoon sauce and basil over top, and garnish with extra basil and sliced fresh chili if desired. Serve with steamed rice or greens.
