My love for kimchi soup, a typical Korean stew-like preparation, came to my aid when I was trying to create something exciting, yet comforting. I had been experimenting with fermented foods and pickles and, inspired by kimchi soup, I settled on this kimchi broth. It was great – wonderfully rich, flavoured, and full of spice. I decided to serve it with a rich gamey meat. The duck breast with a hint of Hoisin sauce on it creates a sweet ending on the palate after the senses have been opened up by the piquant, umami-rich kimchi broth.
Ingredients
For Duck
- 2 duck breasts
- 2 tbsp Hoisin sauce
- Salt to taste
For Kimchi
- (Best made 1-5 days ahead)
- 4 spring onions, cut into 1.5-inch pieces
- 1 large Napa (Chinese) cabbage
- 5 tbsp Gochujang paste (made by cooking dried red chillies in water with a dash of vinegar)
- 2 tbsp fish sauce (optional)
- 1 tbsp garlic, grated
- 1 tsp ginger, peeled and grated
- Sea salt
- Water
To Serve
- 100 ml chicken stock
- 20 gm butter
- Spring onions
- Salt to taste
Preparation
For The Duck
- Begin by making gentle gashes on the skin of duck breasts, ensuring they are not deep. Season with salt.
- Place the duck breast on a cast iron pan – it’s important to not preheat the pan. Place the pan on flame and cook duck gently, skin side down, for 6 minutes.
- The fat under the skin gets rendered and the duck cooks in its own fat. Flip once the skin is nicely browned.
- Smear a tablespoon of Hoisin sauce on each breast and pop it into the oven. Cook at 180° Celsius for 10 minutes for rare (preferred serving). Cook for additional 3-4 minutes for medium.
For Kimchi
- Cut cabbage into large squares. Wash and spin dry or place on a towel to dry.
- Season with salt and leave in a colander for 1 hour.
- Wash cabbage and yet again allow it to dry.
- Make a paste with Gochujang, garlic, ginger, fish sauce.
- Add paste and spring onions to the cabbage mix, blend thoroughly, place in an airtight jar, and refrigerate.
To Serve
- In a deep pan, put in 4 tbsp kimchi, along with chicken stock. Season with salt and add butter to finish.
- Slice the duck breast and place over.
- Garnish with a few spring onions.