Gressingham fiery duck

If you’re looking to spice things up in the kitchen, then this fiery Korean duck dish is guaranteed to turn up the heat, and brings the wow-factor to your taste buds. The Bulgogi sauce used is typically used to create Korean barbecue pork dishes, however I’ve found that it goes just as well with Gressingham duck legs.

Garnished with sesame seeds and served with mange tout on a bed of noodles, this tasty dish is easy to create and certain to be a hit with dinner guests with a taste for hot food. Here’s how it’s done:

Main ingredients

4 x Gressingham Duck Legs

4 x dried noodle portions

1 x red chilli (for garnish)

200g pack of mange tout

Spicy Bulgogi Sauce ingredients

50g red onions

100g red apples

1 x red chilli

1 tbsp freshly minced garlic

1 tbsp freshly minced ginger

3 tbsp of Korean chilli paste (gochujang)

3 tbsp soy sauce

3 tbsp honey

2 tbsp rice wine

½ tsp of black pepper

Method

  • Blitz the ingredients of the Bulgogi sauce in a blender until a smooth paste is created
  • Pre-heat oven to 180°C/Fan 160°C/Gas Mark 4
  • Remove duck legs from fridge between 15-20 minutes prior to cooking
  • Season legs with salt and pepper
  • Prick the skin of the legs all over
  • Place the duck legs on a wire rack on a baking tray in the centre of the oven and cook for one hour 10 minutes
  • Take the duck legs out and smother them all over with the Korean sauce
  • Place the duck back in the oven at the slightly lower temperature of 160°C for 20 minutes
  • Remove the duck and rest for a couple of minutes before garnishing with red chilli and sesame seeds, served with the noodles and mage tout

Look out for our next duck recipe in the next few weeks, but for now, check out the duck leg and Asian recipes over at the Gressingham website.