Smoked Duck Cabbage Roll

dinner party dish · light low-carb meal

Smoked Duck Cabbage Roll

20 minMediumServes 2Spice: Mild (adjustable)

Ingredients

sliced smoked duck200g (7oz)H-Mart
napa cabbage leaves8 leavesAny store
garlic chives (부추)30gH-Mart
onion1/4Any store
coarse salt (for blanching)a small amountEither

Sauce

vinegared gochujang (chogochujang, 초고추장)2 TbspH-Mart
6 to buy
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Steps

1

Blanch the napa cabbage leaves in salted boiling water 30 seconds to 1 minute until softened, then rinse in cold water and pat dry.

~3 min

Watch out: Over-blanching turns the cabbage limp and it tears when rolled — just wilt it briefly.

2

Sear the smoked duck in a dry pan over medium heat on both sides until golden, rendering off excess fat, then let it cool.

~5 min

Why: Re-searing in a dry pan deepens the smoky flavor and renders out extra fat so it isn't greasy.

3

Cut the garlic chives and onion into 5cm (2in) matchsticks.

~3 min

4

Lay out a blanched cabbage leaf, top with seared duck, chives, and onion, and roll tightly.

~5 min

5

Secure with a toothpick, or slice in half and plate cut-side up.

~2 min

6

Serve with the vinegared gochujang on the side.

~1 min

Tips

  • —

    The duck renders enough fat on its own — no need for extra oil in the pan.

  • —

    Perilla leaves or lettuce work just as well as napa cabbage for the wrap.

  • —

    A splash of pear juice in the vinegared gochujang softens the tartness.

Storage

Best eaten right after assembling — store the components separately and roll just before serving.