Spicy Duck Bulgogi with Grilled Okra
Sweet-spicy gochujang-glazed duck breast seared until caramelized, paired with charred okra. A Korean-inspired weeknight dinner that tastes restaurant-made in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
Ingredients
- 2 breasts (about 10 oz) duck breast, skin on
- 3 tbsp gochujang (Korean chili paste)
- 1.5 tbsp honey
- 1.5 tbsp soy sauce
- 8 oz fresh okra
- 1 tbsp sesame seeds (white or black)
Instructions
- 1
Whisk gochujang, honey, and soy sauce in a small bowl until smooth. Set glaze aside.
- 2
Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into meat.
- 3
Heat a 12-inch skillet over medium-high until hot. Place duck skin-side down and sear 6 minutes without moving until skin is golden and crispy.
- 4
Flip duck, brush generously with glaze, and cook 3 minutes more. Internal temp should reach 135°F for medium-rare.
- 5
Remove duck to a cutting board. Toss okra in the same skillet with remaining glaze, sear 2 minutes per side until blistered.
- 6
Slice duck against the grain. Plate with okra, drizzle any pan juices, and scatter sesame seeds.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk
- paper towels
- knife
- cutting board
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