To give this Korean-inspired bowl a little heat, add 1 to 2 Tbs. gochujang (Korean red chile paste) to the marinade. Cilantro-infused cabbage adds crunch and fresh flavor. If, when you sear the duck, the skin is getting too brown before the meat is cooked through, transfer the duck to a 400°F (200°C) oven and roast, checking it every 5 minutes, until it registers 165°F (74°C).
Korean Barbecue Duck Bowl with Cilantro-Sesame Slaw and Snap Peas
For the dressing:
- 1 Tbs. minced shallot
- 1 garlic clove
- 1 cup (1 oz./30 g) loosely packed fresh cilantro leaves
- Juice of 1 lime
- 2 Tbs. white wine vinegar
- 1 tsp. honey
- Kosher salt
- 1/2 cup (4 fl. oz./125 ml) canola oil
For the barbecue duck:
- 1/4 cup (2 fl. oz./60 ml) soy sauce
- 2 Tbs. rice vinegar
- 2 Tbs. toasted sesame oil
- 3 garlic cloves, grated
- 2 green onions, white and pale green portions, sliced
- 1 Tbs. light brown sugar
- 2 tsp. peeled and grated fresh ginger
- Freshly ground pepper
- 2 lb. (1 kg) skin-on, bone-in duck breasts
- Canola oil for brushing
- 1/2 head green cabbage, cored and thinly shredded
- 1/2 cup (1/2 oz./15 g) loosely packed fresh cilantro leaves, coarsely chopped
- Kosher salt and freshly ground pepper
- 3 Tbs. white sesame seeds
- 1/2 lb. (250 g) sugar snap peas, trimmed and sliced
- Steamed brown rice for serving
- Thinly sliced green onions for garnish
- Peeled and julienned fresh ginger for garnish
1. To make the dressing, in a food processor, combine the shallot, garlic and cilantro and pulse until coarsely chopped. Add the lime juice, vinegar, honey and 1/2 tsp. salt and process until combined. With the machine running, add the oil in a steady stream and process until completely incorporated. Adjust the seasoning with salt. Use immediately, or transfer the dressing to an airtight container and refrigerate for up to 1 week.
2. To prepare the duck, in a bowl, whisk together the soy sauce, vinegar, sesame oil, garlic, green onions, brown sugar, ginger and 1/2 tsp. pepper. Add the duck, cover and refrigerate for at least 1 hour or up to overnight. Let stand at room temperature for 30 minutes before cooking.
3. Heat a grill pan or large sauté pan over medium-high heat and brush with canola oil. Remove the duck from the marinade, reserving the marinade. Place the duck, skin side down, in the pan and cook until charred on both sides and an instant-read thermometer inserted into the thickest part of the duck, away from the bone, registers 165°F (74°C), about 8 minutes per side. Transfer the duck to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes.
4. In a large bowl, toss together the cabbage, cilantro and cilantro dressing. Season with salt and pepper and sprinkle with the sesame seeds; set aside.
5. In a large sauté pan over high heat, simmer the reserved marinade until slightly thickened, about 3 minutes. Stir in the snap peas and cook until crisp-tender, about 3 minutes.
6. Divide the brown rice among 4 bowls. Top with the snap peas and sauce, and the cilantro-sesame slaw. Thinly slice the duck and divide among the bowls. Garnish with green onions and ginger and serve. Serves 4.
Find more fresh and satisfying recipes for meals that pack a lot of punch in a single bowl in our One Bowl Meals, by the cooks of the Williams Sonoma Test Kitchen.