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Breakfast Bibimbap

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Breakfast/BrunchMain Dish



Hoisin Duck

  • 2 teaspoons dark sesame oil
  • 2 (8-ounce) packages boneless duck breast halves, thawed and skinned
  • 1/3 cup hoisin sauce
  • 1/2 teaspoon grated orange rind
  • 2 tablespoons orange juice
  • 2 teaspoons Sriracha


  • 8 oz. Frozen French fries

Nappa Kraut

  • Weight of cabbage in grams + salt TT

Scallion Egg

  • Preferably use a duck egg since we are serving pulled duck legs in the hash.


Hoisin Duck

  1. Combine ingredients and marinate duck overnight or in a vacuum bag to speed up. Remove from marinade and smoke on low 200 degrees for 2 hours.

Nappa Kraut

  1. Combine together in small cambro or quart container then place plastic wrap over the top pressing down onto the cabbage equal amount of water as the total weight of the cabbage. Place a quart of water on top of the plastic wrap and allow to lacto ferment for 1 week. Drain excess liquid and use.
  2. The cabbage will pickle itself from the sugar in it that is drawn out by the salt.


  1. Chop up the frozen French fries.
  2. Use the rendered duck fat from the roast to crisp up the potato hash.

Scallion Egg

  1. Scramble the egg season with salt and fresh scallions.


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Recipe By: Chef Joshua Ingraham

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