This post highlights the various parts of the duck and their common uses in Korean cooking.
Duck Neck (오리 목살 / o-ri-mok-ssal)
Texture/Fat: This cut is the most chewy part.
Uses: This cut is usually used for 구이 (grilled)
Duck Breast (오리 가슴살 / o-ri-ga-seum-sal)
Texture/Fat: This cut is high in protein and lower in calories.
Uses: It is usually used for 스테이크 (Steak), 장조림 (Braised), 양념구이 (Grilled with sauce)
Duck Tenderloin (오리 안심 / o-ri-an-sim)
Texture/Fat: This cut has a soft texture.
Uses: It is usually used for 주물럭 (Seasoned and massaged), 구이 (Grilled), 찌개 (Soup), 볶음 (Stir-fried), 동그랑땡 (Meat ball)
Duck Wing (오리 날개 / 오리 봉 / o-ri-nal-gae / o-ri-bong)
Texture/Fat: This cut is chewy and tender.
Uses: It is usually used for 튀김 (Deep fried), 구이 (Grilled), 볶음 (Stir-fried),일품요리 (Finger food)
Duck Leg (오리 통다리 / tong-da-ri)
Texture/Fat: This cut is chewy.
Uses: It is usually used for 스테이크 (Steak), 구이 (Roasted/grilled), 숙회 (Blanched)
Whole duck (통오리 / tong-o-ri)
Texture/Fat: This refers to the whole duck. Duck contains a lot of fat.
Uses: It is usually used for 탕/찌개 (Soup), 찜 (Steamed), 전골 (Hot pot), 튀김 (Deep fried), Steamed (백숙)
