Comments on: Duck with Yuja-Omija Sauce

By: ZenKimchi

ZenKimchi — Sat, 05 Dec 2009 14:22:12 +0000

Thanks buddy. That means a lot!

By: Carlton

Carlton — Sat, 05 Dec 2009 04:07:49 +0000

I relished reading this~you’re an artist!

By: Hummingbird Appetite

Hummingbird Appetite — Fri, 04 Dec 2009 08:01:38 +0000

That looks really awesome.

By: ZenKimchi

ZenKimchi — Thu, 03 Dec 2009 01:52:41 +0000

I don’t remember exactly. Maybe an hour, until the breast meat hit around 165 degrees F.

By: Rob

Rob — Wed, 02 Dec 2009 21:13:26 +0000

Out of curiosity, how long did you roast the quacker for?

By: Joshua Hall

Joshua Hall — Fri, 27 Nov 2009 23:00:17 +0000

Duck is lovely meat. Succulent and tender. I really enjoy it with 영양밥 (nutritious rice) stuffing. They do it well at Nolboo restaurant in Jamsil. I posted some pics on my blog at http://winekorea.blogspot.com/

I agree that kimchi provides a crisp fresh contrast to the duck.

Good to see a man in action in the kitchen. Nice one!

By: Tammy

Tammy — Wed, 25 Nov 2009 06:06:43 +0000

Yujacha on anything will taste good! LOL!