Korean Leek and Duck Soup | Warming Oritang

Thoroughly rinse the duck breasts, pat them dry, then score or remove the skin and slice the meat into thin, bite-sized strips.

Wash the leeks and slice them diagonally into roughly 4-5 cm pieces. Peel the ginger and cut into fine matchsticks, and crush or finely mince the garlic cloves.

Heat half of the sesame oil (about 1 teaspoon) in a deep pot, then add the ginger and garlic. Sauté over medium heat for half a minute until fragrant.