Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Score the skin of 340 grams of duck breasts without cutting into the meat, then pat them dry with a paper towel.

2. 2

   In a large pot, combine 4 cups of water, 100 grams of thinly sliced fresh ginger, 6 large smashed garlic cloves, and the white and light green parts of 4 roughly chopped scallions; bring this mixture to a gentle simmer over medium heat.

3. 3

   Add 0.25 cup of soy sauce, 1 tablespoon of sesame oil, and 1 teaspoon of gochugaru (if desired) to the simmering broth, stirring gently to combine the flavors.

4. 4

   Carefully place the 340 grams of scored duck breasts into the gently simmering broth, ensuring they are mostly submerged, and reduce the heat to low; poach for 15 to 20 minutes, or until cooked through and tender.

5. 5

   Remove the poached duck breasts from the pot and let them rest on a cutting board for 5 minutes before thinly slicing against the grain.

6. 6

   While the duck rests, add 2 cups of halved baby bok choy to the hot broth and cook for 2 minutes, until just tender-crisp.

7. 7

   Divide the sliced duck and cooked bok choy between two serving bowls, then ladle the hot ginger-scallion broth over the duck and vegetables.

8. 8

   Garnish each serving with the thinly sliced green parts of the 4 scallions before serving immediately.