[1DAY 1K-CULTURE: K-FOOD] Korean Duck Roulade Recipe with Chef Ryan

Ep.8 [K-FOOD] Korean Duck Roulade

In celebration of American Thanksgiving, Chef Ryan shares with us how to make Korean duck roulade. A whole deboned duck is cured and stuffed with dates, garlic, ginseng roots and more. It is then rolled into a roulade, pan-seared and roasted to perfection. The chef gives an easy tip on how to tie a roulade with butcher’s twine. Pair the dish with pickled perilla leaves for an extra Korean touch.

[Ingredients]
*Roulade
1 Whole deboned duck
5T Brown sugar
5T Salt
1T Soy sauce
3 Dates
3 Garlic cloves
2T Walnuts
1T Pumpkin seeds
1 Dried Korean red chili
2 Ginseng roots
1T Minced ginger
1t Black peppercorns
1/2T Grated cinnamon stick
90cm Butcher‘s twine

*Pickled Perilla Leaves
10 Perilla leaves
5T Soy sauce
2T Diced green chilies
1T Chopped scallions
1t Korean red chili flakes
1t Minced garlic
1T Honey

[Directions]
1. Prepare a whole deboned duck. Sprinkle 1T of soy sauce, 5T of brown sugar, and 5T of salt over the flesh side. Set aside at room temperature for an hour.
2. Rinse off in cold water and pat completely dry with paper towels.
3. Spread 1T of minced ginger, 1t of black peppercorns, 1/2T of grated cinnamon stick, 3 pitted and chopped dates, 3 garlic cloves cut into 4 pieces each, 2T of broken walnuts, and 1T of pumpkin seeds over the duck. Place 1 dried Korean red chili cut lengthwise and 2 ginseng roots in the middle.
4. Roll up the duck. Prepare 90cm of butcher’s twine. Start on one end and tie a tight knot on top. Hold the string down with one hand, while passing the rest of the string underneath the duck with other hand. Feed it over and under the loop. Repeat until you reach the other end.
5. Sprinkle a pinch of salt on the outside of the roulade.
6. Pan-sear for 1 min on each side on high heat. Roast in a preheated oven at 170℃ for 15 min.
7. In a bowl, combine 5T of soy sauce, 1T of honey, 1t of Korean red chili flakes, 1t of minced garlic, 1T of chopped scallions, 2T of diced green chilies to make a pickling brine.
8. Prepare 10 perilla leaves, washed and dried. In a container, stack on a leaf and add a little pickling brine. Repeat for all the leaves.
9. Remove the roulade from the oven and rest for 10 min. Slice and serve with the pickled perilla leaves.


Ep.8 [K-FOOD] 오리롤라드

라이언 셰프는 미국 추수감사절을 맞아 한국식 재료로 속을 채운 오리 롤라드를 선보인다. 뼈를 발라낸 오리고기를 염지한 후, 대추, 마늘, 인삼 등을 넣고 말아 팬에 지지고 오븐에 구워 완성한다. 특히 셰프는 소가 빠지지 않게 요리용 실로 고기를 손쉽게 묶는 팁도 함께 소개한다. 오븐에서 꺼낸 후 레스팅한 고기를 짭조름한 깻잎 장아찌와 곁들이면 감칠맛이 배가 된다.


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