Duck Bulgogi Patties
Summer Solstice Dish: Duck Bulgogi Patties with Smoked Duck
On this gloomy, drizzly day, I decided to make some special smoked duck bulgogi patties to enjoy with my family! I’ll be using oak-smoked duck, aged with fresh turmeric, to create these flavorful patties for tonight’s side dish. The combination of tender duck and sweet-savory teriyaki sauce promises a delightful meal.
Main Ingredients- 1 pack Smoked Duck (approx. 300g)
- 1 Egg
- 1 Cheongyang chili pepper
- 1/4 Onion
Seasoning- Pinch of Salt
- Pinch of Pepper
Homemade Teriyaki Sauce- 5 Tbsp Soy Sauce
- 1/4 White part of Green Onion
- 1/4 Onion
- 1 Tbsp Minced Garlic
- 2 Tbsp Sake (Mirin)
- 1/2 Tbsp Ginger Juice
- 2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 3 Tbsp Water
- Pinch of Salt
- Pinch of Pepper
Homemade Teriyaki Sauce- 5 Tbsp Soy Sauce
- 1/4 White part of Green Onion
- 1/4 Onion
- 1 Tbsp Minced Garlic
- 2 Tbsp Sake (Mirin)
- 1/2 Tbsp Ginger Juice
- 2 Tbsp Sugar
- 1 Tbsp Sesame Oil
- 3 Tbsp Water
Cooking Instructions
Step 1
Let’s start by making the key component of these delicious patties: the teriyaki sauce! In a pot, combine 5 Tbsp soy sauce, 1/4 of the white part of a green onion (finely chopped), 1/4 onion (sliced), 1 Tbsp minced garlic, 2 Tbsp sake, 1/2 Tbsp ginger juice, 2 Tbsp sugar, 1 Tbsp sesame oil, and 3 Tbsp water. Bring to a simmer over medium-low heat and let it cook for about 5 minutes, allowing the flavors to meld together beautifully.
Step 2
Now, let’s prepare the bulgogi patty mixture. If you have a food processor, it’s incredibly convenient as you can process all the ingredients at once. If not, you can meticulously chop all the ingredients by hand. While it takes a bit more effort, hand-chopping will yield a wonderfully textured patty.
Step 3
Cut the smoked duck into bite-sized pieces. Finely chop the Cheongyang chili pepper after removing the seeds. Finely chop about 1/4 of an onion. Feel free to add other vegetables like carrots or zucchini if you like; this is a great opportunity to use up any leftover veggies in your fridge!
Step 4
In the food processor, add the smoked duck, chopped Cheongyang chili pepper, chopped onion, and 1 egg. Process until finely ground. (If you don’t have a food processor, finely mince all these ingredients with a knife.) Once the ingredients are well combined, transfer the mixture to a bowl. Season with a pinch of salt and a pinch of pepper. Then, switch to a dough hook attachment (or use your hands) and knead the mixture until it becomes cohesive and slightly sticky. Keep in mind that smoked duck is already seasoned, so taste as you add salt. After quickly processing/mincing and then kneading, your patty mixture will be ready – surprisingly simple!
Step 5
Shape the duck patty mixture. Lay out a piece of plastic wrap on a flat surface, place the mixture on top, and then use a rectangular container or mold to shape it into patties. Aim for a thickness of about 1 to 1.5 cm for even cooking. Once shaped, wrap them tightly in plastic wrap and freeze. This way, you can easily take them out whenever you want to pan-fry, bake, or even add them to fried rice.
Step 6
For my lunch today, I’m grilling two of these duck patties! Place them in a preheated oven at 180°C (350°F) and bake for about 20 minutes. Oven temperatures can vary, so it’s crucial to monitor the cooking process and adjust as needed to prevent burning. Bake until they are nicely golden brown.
Step 7
About halfway through the baking process, carefully remove the patties from the oven. Brush them generously with the homemade teriyaki sauce you made earlier. Return them to the oven and bake for another 2-3 minutes until the sauce is caramelized and glossy. Your delicious duck bulgogi patties are now ready to be served with a hot bowl of rice. Enjoy!
