Korean Duck Salad

Instructions

1. 1

   Preheat the oven to 200°C. Season the Korean duck with salt and pepper. Bake for 20 minutes or until crispy.

   Tip: For crisper duck, increase baking time to 25 minutes.

2. 2

   In a blender or food processor, combine Gochujang dressing, rice vinegar, sesame oil, ginger, and garlic. Blend until smooth.

   Tip: Adjust the level of spiciness to your liking by adding more or less Gochujang.

3. 3

   In a large bowl, combine mixed greens, cucumber, carrots, and red onion.

   Tip: Toss with a handful of toasted sesame seeds for added crunch.

4. 4

   Once the duck is done, let it cool completely. Cut into bite-sized pieces and add to the salad bowl.

   Tip: Arrange the duck pieces in a pattern to resemble a duck's feathers.

5. 5

   Pour the Gochujang dressing over the salad and toss to combine.

   Tip: If the dressing seems too thick, add a little water to achieve the desired consistency.

6. 6

   Serve immediately and enjoy!

   Tip: This salad is best served fresh, but it can be refrigerated for up to 2 hours before serving.

7. 7

   Garnish with additional toasted sesame seeds and a sprinkle of Gochujang powder, if desired.

   Tip: For an extra-special touch, drizzle with additional sesame oil.