My mum tells me there is a special nutrient in duck meat that prevents you from suffering a stroke. This is told from generation to generation and as duck is quite expensive in Seoul whenever my mum comes to visit she makes me cook this particular dish for her MANY times.
- 4 meaty duck breasts with skin
- 1 cinnamon stick
- 4 bay leaves
- 50 grams palm sugar
- 20ml Korean soy sauce
- 100ml water
- 300 grams cream
- 1 bunch Thai basil
- 3 tbspns sugar
What to do:
Place the water, soy sauce and palm sugar into a saucepan and bring to the boil. When it comes to the boil add the cinnamon stick and bay leaves and turn the heat off and allow to cool to room temperature. Use this mixture to marinate the duck for approximately one hour.
Preheat the oven to 220 degrees C and cook the duck for approx.10 minutes or until the skin is crispy. Turn off the oven and leave the duck inside for 2 minutes.
Place the sauce ingredients into a blender and combine well. Pour into a saucepan and simmer for 10 minutes.
Plate up the duck and either drizzle the sauce over the duck or serve as a dipping sauce on the plate.
Serve the duck with your choice of salad or vegetables.