Take the marinade you know from beef bulgogi and pour it over duck breasts. The fattier meat drinks it up differently. Soy and sesame and ginger settle into the grain, and when the duck hits a hot grill, the sugars in the marinade caramelize against the fat in a way that beef cannot replicate. I made this on impulse one evening when the butcher was out of rib-eye, and it immediately replaced the original in our rotation.
It takes 30 minutes of active cooking. Marinate for at least an hour, preferably overnight. Grill until the outside is charred and the center is still pink. Slice thin, pile on rice, add kimchi. That is the meal.
How to Make Korean Duck Bulgogi
Why Blend the Marinade?
The onions, ginger, and garlic go into a blender with the soy and sesame oil. Pureeing the aromatics means they coat every surface of the duck evenly and break down the proteins faster. Chopped aromatics leave gaps, and the flavor ends up uneven. 
How Long on the Grill?
Duck breasts are best medium-rare to medium. About 4-5 minutes per side over high direct heat. The marinade has sugar, so it will char quickly. That char is good. It adds another layer.
Let the duck rest for 5 minutes before slicing against the grain. Thin slices, about 5mm (1/4 inch). Spoon the reduced marinade over the top.
Korean Style Duck Bulgogi
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Savory, sweet, and garlicky Korean duck bulgogi is surprisingly easy to make. Serve it over rice with kimchi for a flavorful dinner.
Ingredients
- 1/4 cups (60 ml) rice vinegar
- 1/3 cups (80 ml) soy sauce
- 2 tablespoons toasted sesame oil
- 4 green onions, white and green parts, chopped
- 2 tablespoons peeled and chopped fresh ginger
- 5 cloves garlic, chopped
- 2 tablespoons sugar
- 2 lbs (907 g) skinless duck breasts
- kimchi and cooked white rice, for serving
- Black sesame seeds, for garnish, optional
Instructions
- Combine vinegar, soy sauce, sesame oil, onions, ginger, garlic, and sugar in a blender; puree until smooth.
- Place duck breasts in a container, pour in marinade, and turn to coat. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
- Remove duck breasts from marinade, pat dry, and set aside.
- Pour marinade into a small saucepan; bring to a boil over medium-high heat and boil for 5 minutes. Remove from heat and keep warm.
- Coat duck breasts with a little oil and grill.
- Transfer duck breasts to a cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
- Slice duck breasts thinly and arrange on plates with kimchi and rice.
- Drizzle hot marinade over duck and sprinkle with sesame seeds.
- Serve with a cold lager or pilsner.
Notes
- For a deeper flavor, marinate the duck for up to 24 hours. The longer it marinates, the more tender and flavorful it will be.
- If you don’t have a grill, you can pan-fry the duck breasts in a skillet over medium-high heat until cooked through.
- Leftover bulgogi can be stored in an airtight container in the refrigerator for up to 3 days. It’s delicious cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 2
- Protein: 40
- Cholesterol: 150
Frequently Asked Questions
Can I use chicken thighs instead of duck?
Yes, bone-in skin-on thighs work. Grill them longer, about 6-7 minutes per side, until the internal temperature reaches 74C (165F). The flavor is lighter but the marinade still carries the dish.
Do I need to boil the leftover marinade?
Yes. The marinade touched raw duck, so bring it to a rolling boil for at least 5 minutes before using it as a sauce. This kills any bacteria and also thickens it slightly into a glaze.
What kimchi works best with this?
Standard napa cabbage kimchi, well-fermented. The tanginess cuts the fat of the duck. A spicier kimchi works even better here because the duck can handle the heat.
this entire recipe. down to the pictures, was stolen from a duck and goose cookbook by Hank Shaw.
I like it. Was fairly simple to do. I served with cole slaw instead of kimchi because is what I had. Was nice to find a duck dish without fruit in it.