Corned Duck and Kimchi

2 skin on duck breasts
2 quarts water
1/2 cup brown sugar
4 tablespoons kosher salt
2 teaspoons sodium nitrate (pink salt)
15 whole pepper corns
5 cloves
2 bay leaves
1 teaspoon coriander
1 teaspoon ginger
5 cloves garlic
1 cinnamon stick
1 teaspoon mustard seed
5 allspice berries
1 jar kimchi (from For Chefs and Foodies LLC)
1/4 cup honey (from Erin’s Elderberries)
1/2 cup carrot matchsticks
4 eggs

1/4 cup oil

1 quart ice cubes

In a four quart sauce pan, add water.

Add all the spices and sugar – everything but the duck and ice. On medium high heat bring to a boil and boil for 5 minutes. Remove from heat and let sit for 5 minutes.

Pour into a plastic container and add duck. Refrigerate for 5 days.

After 5 days remove from pickling liquid and score skin in a diamond pattern.

Heat smoker to 250.

Smoke for 2 hours.

In a large skillet on medium heat, add oil and potatoes.

Cook until brown and soft to a fork; they should be brown and crispy.

Drain 3/4 of remaining oil and add salt and pepper.

Slice duck thin and add to pan.

Add kimchi and stir.

Fry eggs sunny side up in separate pan

Add gochujang paste and honey and toss.

Assembly:


Potato duck mixture
Carrots
Sunny side up egg

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