In the Kitchen: Korean BBQ Seared Duck Breast

In the Kitchen
main bkg

La Tavolo Do Mar is in the kitchen this morning! Chef Joey Medeiros shares their recipe for Korean BBQ Seared Duck Breast. Plus, don’t miss out on their Rhody Deal!

  • Fresh deboned duck breast
  • Salt
  • Pepper
  • Kimchi
  • Bean Sprouts
  • Canola oil
  • Baby Bok Choy
  • Ketchup
  • Korean Chili paste
  • Molasses
  • Garlic powder
  • Liquid smoke
  • Mustard Powder
  • Cider Vinegar
  • 4 Garlic cloves, peeled and chopped
  • 2 small shallots
  1. Bring 2 oz oil to temp in a fry pan
  2. Season duck with salt and pepper on both sides
  3. Score duck breast skin side
  4. Sear duck breast in pan skin side down 2-3 minutes
  5. Flip duck breast over and finish in a preheated 375 degree oven for 10-12 minutes
  6. In a separate pan, heat 2 oz canola oil and sweat garlic and shallots
  7. Add baby bok choy and crisp 4-6 minutes seasoning with salt and pepper
  8. Blanch off 6-8 oz of fresh brussels that have been cleaned and quartered for 1 minute
  9. Shock with cold ice water to stop the cooking process drain and pat dry completely
  10. Add sprouts to bok choi and toss
  11. In a bowl combine 6 oz of ketchup, 2 tsp of liquid smoke, 2 tbsp korean chili paste, 1 tsp garlic powder, 2 0z of molasses, 1/2 tsp of mustard, s/p to taste, 2 tsp cider vinegar and whisk until all is incorporated
  12. Pull duck from oven and let rest for 3-4 minutes to retain juices
  13. Place brussel and bok choy in center of the plate
  14. Slice duck on bias and place on greens
  15. Top with kimchi and bean sprout and drizzle with BBQ sauce

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