Orange Gochujang Duck Breast with Quick-Pickled Onions

Ingredients

• 2 Duck breasts (skin-on, fat cap lightly scored)
• 0.5 cup Florida Orange Juice (100% orange juice)
• 1 tbsp Gochujang (Korean chili paste)
• 1 tbsp Soy sauce (or tamari for gluten-free)
• 1 tsp Honey (optional for extra sweetness)
• 0.5 Red onion (thinly sliced)
• 0.25 cup Rice vinegar (for quick-pickling)
• Salt (to taste)
• 1 cup Jasmine rice (cooked, for serving)

Steps

1. 1

   Prepare the quick-pickled onions by combining thinly sliced red onions with rice vinegar and a pinch of salt in a small bowl. Set aside to macerate while you prepare the rest of the dish.

2. 2

   Lightly score the fat cap of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.

3. 3

   Place the duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium-low.

4. 4

   Cook the duck slowly to render out the fat, about 8-12 minutes, until the skin is deep golden brown and very crispy. Periodically pour off the rendered fat from the pan into a heat-safe container.

5. 5

   Flip the duck breasts and cook for another 2-4 minutes on the flesh side until the internal temperature reaches your desired doneness (135°F/57°C for medium-rare). Remove the duck from the pan and let it rest on a cutting board.

6. 6

   In the same skillet (wiped of excess fat), combine the Florida Orange Juice, gochujang, soy sauce, and honey.

7. 7

   Whisk the sauce over medium heat and simmer until it reduces into a thick, syrupy glaze.

8. 8

   Slice the rested duck breast into strips.

9. 9

   Serve the sliced duck over a bed of steamed jasmine rice, drizzle generously with the orange gochujang glaze, and top with the quick-pickled onions.

Notes

If you don't like duck, you can substitute skin-on chicken thighs, steak, or thick-cut pork chops. Ensure you start the duck in a COLD pan to maximize fat rendering for crispy skin.

Nutrition per serving

• main course
• duck
• spicy
• pan-seared
• dinner
• citrus
• fusion