Duck breast with creamy soy sauce from Everyday Korean: Fresh, Modern Recipes for Home Cooks (page 174) by Kim Sunee and Seung Hee Lee

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butternut squash pancakes (Ddangkong hobak jeon); Chilled king crab and cucumber soup (King crab oi naengguk)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • bernalgirl on August 20, 2021

    This is an outstanding recipe for those who do not love a sweet sauce with duck. The cooking directions are dead-on (always start duck breast in a cold pan) and the final result is elegant without too much effort. I opted for bok choy and crème fraîche, per the variations provided in the recipe. I braised the bok choy in the remaining duck fat (after pouring out the excess for another use), and removed it before deglazing the pan, adding it back with the crème fraîche — the most savory bok choy ever. I served this with kimchi pancakes but it would also be lovely with white or brown rice.

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