I had a duck... so why not!
Ingredients:
1 Duck -Backbone removed and breast cracked
1 TBL Maple Syrup
1 TBL Gochujang
4 Sprig Thyme
4 Clove Garlic
Directions:
This duck is in brined, so I did not brine it.
Then, I poked the skin 1000 times so the fat would release. Salted and let sit on the counter 20 minutes.
Then skin side down at 275 for 2 hours. I added 4 sprigs of thyme and 2 smashed cloves of garlic.
Flip skin side up and baste with 1 TBL maple syrup mixed with 1 tsp gochujang paste (gf).
Cook 1 additional hour.
Let sit for 1 hour once removed from oven.
Shred and place in skillet with 1/4 cup of duck fat from drippings.
Heat with 1 tbl maple and 1 Tbl gochujang and then serve with pickled onions and cucumbers!!!
** pickles onions
Thin slice one red onion and 1 English cucumber. Boil 2 cups of water.
In a small saucepan or the microwave in 1 minute intervals, heat 1/2 cup white vinegar and 1 TBL monkfruit and 1 Tbl pickling salt until dissolved.
Boil red onions for 30 seconds, strain, and remove to canning jar. Cover with vinegar mix and refrigerate 30 minutes!
You can also add peppercorns or chili’s!