Smoked Duck and Rice Cake Stir-Fry
Hearty Smoked Duck Delight: A Delicious Stir-Fry Recipe
Today, we’re making a fantastic meal with smoked duck, tteokguk tteok (rice cakes for soup), and sweet pumpkin! This ‘Smoked Duck and Rice Cake Stir-Fry’ is a wonderfully satisfying dish, perfect for a single meal, and packed with nutrients for kids. We’ve found that this super simple stir-fry is a great way to enjoy smoked duck without needing rice. A friend shared some tteokguk tteok she made, so we decided to stir-fry them together. The chewy texture and the satisfying fullness were delightful!
Main Ingredients- 1 pack (approx. 600g) Smoked Duck
- 1 Onion
- 2 handfuls (approx. 200g) Tteokguk Tteok (rice cakes for soup)
- 1/4 Kabocha Squash (or Butternut Squash)
- 20 cloves Garlic
- A small bunch of Green Onion
- 1 Red Chili Pepper (optional)
- 1 Green Chili Pepper (optional)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Cut the kabocha squash into bite-sized pieces (about 2-3 cm cubes) after removing the seeds. Slice the onion into similar-sized pieces. Slice the green onion diagonally. If using, remove seeds from the red and green chili peppers and slice them diagonally. Lightly crush the whole garlic cloves with the side of a knife or slice them thinly. Rinse the tteokguk tteok under cold water and drain. Tip: To speed up cooking, you can microwave the kabocha squash for 2-3 minutes until slightly softened.
Step 2
Now, let’s prepare the smoked duck. It’s best to pan-fry the smoked duck over medium heat until golden brown to render some of the fat. Place the fried duck on a sieve to drain off excess oil. This method makes the dish lighter. Alternatively, you can steam the duck: line a steamer basket with some greens (like chives or scallions) and place the smoked duck on top, then steam. You can also add the kabocha squash to the steamer during this process.
Step 3
We’ll use the same pan where the duck was fried. If there’s too much oil left, wipe some of it away. Add the crushed garlic and sauté until fragrant. Once the garlic aroma is released, add the sliced onions and stir-fry until they become translucent. When the onions are somewhat softened, add the cubed kabocha squash and the rinsed tteokguk tteok. Stir-fry everything together.
Step 4
If you didn’t pre-soften the kabocha squash in the microwave, it’s crucial at this stage to reduce the heat to medium, cover the pan, and let it cook until the squash is tender. Occasionally lift the lid to stir the ingredients, ensuring they cook evenly. If you pre-cooked the squash, this step will be much quicker and easier.
Step 5
When the kabocha squash is almost fully cooked, add the drained smoked duck back into the pan. Now it’s time to season! Add the oyster sauce (or braising soy sauce), oligodang, and cheongju. Stir-fry everything until the sauce coats all the ingredients evenly. Oyster sauce adds umami, while braising soy sauce provides a deeper flavor.
Step 6
Once everything is well-cooked and the sauce has slightly thickened, turn off the heat. Finally, add the sliced green onions, red and green chili peppers, and sesame seeds. Toss gently to combine everything with the residual heat. Your delicious Smoked Duck and Rice Cake Stir-Fry is ready! If you enjoy a spicier kick, feel free to increase the amount of chili peppers.
