Entrée: South Korea – Dakbokkeum (Spicy Duck Stir-Fry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 7 min

Cook 11 min

Total 18 min

Ingredients

2 wild duck breasts, about 1 lb total (454 g total), sliced into thin strips
1 tbsp (15 ml) vegetable oil
1 onion, sliced
1 red bell pepper, sliced
1 cup (100 g) cabbage, chopped
2 tbsp (30 ml) gochujang (Korean chili paste)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) honey
2 cloves garlic, minced
1 tsp (5 ml) grated ginger
1 tsp (5 ml) sesame oil
1 cup (200 g) cooked rice, for serving
1 tbsp (9 g) sesame seeds, for garnish
2 green onions, chopped, for garnish

Instructions

1. **Prepare the Sauce**: In a small bowl, mix gochujang, soy sauce, honey, minced garlic, grated ginger, and sesame oil. Set aside.
2. **Stir-Fry the Vegetables**: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add sliced onion, bell pepper, and cabbage. Stir-fry for about 3-4 minutes until they begin to soften.
3. **Cook the Duck**: Add the sliced duck breast to the skillet with the vegetables. Stir-fry until the duck is cooked through, about 5-6 minutes.
4. **Combine and Serve**: Add the sauce to the wok, stirring to coat the duck and vegetables evenly. Cook for another 2-3 minutes until everything is heated through. Serve over cooked rice, garnished with sesame seeds and chopped green onions.