Namdo-Style Duck, Water Dropwort and Perilla Seed Soup (4 Servings)

Use pre-cut food-grade duck. Do not wash the raw meat; keep its board and knife separate from vegetables. Wash and cut the minari, onion and scallion; cut only fully processed, pre-cooked bracken.

Bring blanching water to a boil; briefly blanch duck until the outside changes color, discard that water, and transfer duck to a clean pot. Avoid splashes of hot water and duck fat.

Add 1.4 L water, onion, ginger and garlic. Bring back to a boil, then simmer gently about 60–75 minutes. Add a little boiling water if needed, and continue until duck is tender.

Dissolve doenjang and pepper flakes in the broth; add pre-cooked bracken and scallion and simmer 8–10 minutes more. Stir in ground perilla slowly to prevent lumps, then season with soup soy sauce.

Add minari at the end and simmer until wilted. Check the thickest duck piece with a food thermometer away from the bone: it must reach at least 74°C (165°F); continue cooking if not. Serve hot.