Maple Bulgogi Glazed Duck with Kimchi Roasted Turnips and Korean Pears

A unique pairing of savory Korean flavors with the sweetness of honey, featuring Custom Culinary^® Bulgogi Marinade and Kimchi Prep.

Made with:

What You'll Need

Yield: 3 gallons

Amount	Ingredients

4 each	Duck Breast – 8 oz. each, skin on
1/4 Cup	Maple Syrup – Grade B Amber
1 Tbsp.	Custom Culinary^® Bulgogi Marinade

1 lb.	Turnips with purple tops, cut into wedges
1 lb.	Korean Pears, peeled, cored, and cut into large dice
4 Tbsp.	Unsalted Butter, cubed
1/4 Cup	Maple Syrup – Grade B Amber
2 each	Shallots, sliced
1 Tbsp.	Olive Oil
1 tsp.	Custom Culinary^® Kimchi Prep

PREPARATION

Maple Bulgogi Glazed Duck Breast

Preheat the oven to 375º F.
Score the skin of your duck in a crisscross pattern, about a half inch apart, being careful not to cut through to the meat.
Generously season with salt and pepper
Heat an oven safe sauté pan medium. Place the duck in pan, skin side down and render and brown skin.
While the duck is browning, mix together the maple syrup and bulgogi seasoning.
Once your skin is brown and crispy and glorious, flip the duck over and spoon the syrup glaze over.
Into the oven with it. After about 5 minutes, Re-lacquer the duck breast with the now fatty, sticky, wonderfulness in the pan.
Then back into the oven for about 5 more minutes, to an internal temp of 125-130º F. / Medium-Rare.

Kimchi Roasted Turnips and Korean Pears

Preheat the oven to 450º F.
Toss together the turnips, apples, butter, thyme sprigs, shallots, maple syrup, olive oil and some salt and pepper in a roasting dish.
Roast until the turnips begin to soften, about 30 minutes.
Dust with the Kimchi Prep.

VIDEO DEMO