Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the duck by scoring the skin in a diamond pattern without cutting into the flesh, then thoroughly pat the 1.5 kilogram whole duck dry with paper towels to ensure a crispy skin.

2. 2

   Combine 1/2 cup gochujang, 1/4 cup soy sauce, 2 tablespoons sesame oil, 4 minced cloves garlic, 1 inch grated ginger, 2 tablespoons honey, 1 tablespoon gochugaru, 1 tablespoon rice vinegar, and 1/2 teaspoon black pepper in a large bowl to create the marinade.

3. 3

   Generously coat the entire 1.5 kilogram whole duck with the prepared marinade, ensuring it penetrates the scored skin, then place the duck in a large sealable bag or dish and refrigerate for 4 to 6 hours, or preferably overnight.

4. 4

   Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius) to simulate tandoor-like heat, positioning an oven rack in the middle and allowing the oven to fully come to temperature.

5. 5

   Place the marinated 1.5 kilogram whole duck breast-side up on a rack set inside a roasting pan, ensuring enough space for fat to render, and roast for 15 minutes at 450 degrees Fahrenheit (230 degrees Celsius) to achieve initial crisping.

6. 6

   Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius) and continue roasting the duck for another 45 to 60 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part of the thigh, rotating the pan halfway through.

7. 7

   Remove the roasted 1.5 kilogram whole duck from the oven, let it rest for 10 minutes before carving, and then garnish with 2 tablespoons toasted sesame seeds and 2 sliced green onion sprigs before serving.