Korean Duck Skewers
Korean Duck Skewers make a great canapé, but could also be served with other dishes.The Korean sauce is used to baste them as they cook, adding a spicy, sweet, sticky glaze to the duck. We use gochujang, korean fermented chilli paste, to give the spicy, umami taste, and honey and sugar to sweeten it, with a little soy to add saltiness.
Ingredients
Equipment
Grill Temperature
Surfaces
Method
Make your sauce
- In a small pan, mix all the sauce ingredients.
- Heat the pan, stirring occasionally, until the sauce all comes together.
- Take it off the heat.
For the duck
- Cut your duck breasts into 2 cm thick slices across the breast.
- Feed three pieces onto each skewer. I like to go through the skin and then bend the breast into a crescent, coming back out through the skin.
- Set up your Egg for a cook at 200°C with the stainless steel grid. If you have the half moon baking stone, put it on one half of your grill.
- Baste your duck skewers with the sauce.
- Place your skewers onto the grid with the handles over the baking stone. It will stop them burning.
- Cook, turning and basting the skewers every three minutes.
- The duck is cooked when it reaches 57°C internal temp. Use a Thermapen to measure this.
Video
Notes
If you have a half moon baking stone or plancha, you can use it to protect the handle of the skewer from the heat, so it doesn't burn off.
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