![Sheet Pan Duck Breast Ssäm](http://shop.momofuku.com/cdn/shop/articles/Sheet_Pan_Five_Spice_Duck_Ssam_1_AJB_2.jpg?v=1722886562)
Sheet Pan Duck Breast Ssäm
INGREDIENTS
- 1 tablespoon Momofuku Tingly Seasoned Salt
- ½ tablespoon Kosher salt
- ½ tablespoon cinnamon
- 2 Long Island duck breasts (about 8 oz each)
Ssäm-building supplies:
- bibb lettuce
- quick-pickled cucumbers
- steamed rice
- sliced scallions
- Momofuku Sweet & Savory Korean BBQ Sauce
- Momofuku Chili Crunch
Sheet Pan Duck Breast Ssäm Content
These duck breasts are a nod to our Five Spice Whole Roasted Duck at Momofuku Las Vegas. These just require an overnight in the refrigerator and about 10 minutes in the oven on a single sheet pan, whereas our Vegas duck dry ages for days before being cooked on a rotisserie. Be sure to include lots of ssäm–building supplies and our Momofuku Sweet & Savory Korean BBQ Sauce to level up your meal. Serves 3.
—
Mix Momofuku Tingly Seasoned Salt, Kosher Salt, and cinnamon in a small bowl. Pat the duck breasts completely dry with a paper towel and rub them with the salt mixture. Place duck breasts uncovered in the refrigerator for at least 3 hours, and ideally 24.
Heat oven to 400°F. Place one rack in the second slot from the top (under the broiler) and one rack in the middle of the oven.
Remove duck breasts from the refrigerator and, using a sharp knife, score the top of the skin, being careful not to pierce all the way through. Transfer duck breasts to a sheet pan.
When the oven is hot, turn the broiler on high and let it heat for 1 minute to be sure it is fully lit. Place the duck breasts on the second rack from the top and broil for about 3 minutes, watching closely. (The skin should be browned and crisped, but not burned. You may need another 20–30 seconds to get the right color.)
Remove the duck breasts from the oven and lower the oven temperature to 375°F.
Return the duck breasts to the center rack and roast for an additional 5 minutes, or until an internal thermometer reads 135°F.*
Remove the duck breasts from the oven and let them rest for 5 minutes before slicing. Serve with your favorite ssäm-building supplies, like lettuce cups, quick pickles, steamed rice, and scallions. Level it up with our Momofuku Sweet & Savory Korean BBQ Sauce and our Momofuku Chili Crunch.
*The USDA recommends cooking duck breasts to an internal temperature of 165°F, but we prefer to cook the meat medium-rare or about 135°F.
MORE RECIPES
-
BBQ Pork Belly Sliders
Noodle Bar's fan-favorite pork buns, made for the home kitchen—these pork belly sliders are reimagined BBQ sandwiches. Instead of pulling the pork apart, you roast it using our Momof... -
Sheet Pan Shrimp “Boil” with Sausage Meatballs and Spicy Corn Ribs
Every summer we used to have seafood boils on our patio at Momofuku CCDC—since the restaurant is closed this summer, we’re bringing you the first in our summer sheet pan series: this... -
Sheet Pan Soy-Glazed Duck with Tingly Broccolini
We set out to create the easiest whole roasted duck recipe to conquer at home—it cooks for about an hour in one sheet pan with just 6 ingredients, plus the duck. We’ve served a whole...