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Duck Baked in Terra Cotta

In many countries avian flu is spreading, but not in Korea. This situation is making Korean poultry more popular in other countries. According to information released by the aT (Korea Agro-Fisheries Trade Corporation), for the year so far up till November, 2005, Korea exported 8.3 mil dollars' worth of poultry products. This was more than 3 times as much as the 2.7 mil dollars' worth exported in the same period of the previous year. Amongst the products exported ducks took up a quite a large percentage.
Duck is also becoming popular in Korea. And there is a special kind of duck dish (ori jinheuk gui) made by stuffing the bird and baking it in terra cotta for 3 hours. A restaurant called 'Nolboo Terra Cotta Duck Restaurant' specializes in this dish, smoked duck and also in samgyetang (chicken stew with ginseng). 
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Ori Jinheuk Gui
To describe in detail the recipe for ori jinheuk gui, the internal organs of the duck are removed and it is stuffed with the following ingredients: boiled glutinous rice, boiled wild rice, boiled beans, Korea Insam, angelica gigas, sliced deer antler, licorice, etc. The stuffed duck is put into a terra cotta pot and baked for 3 hours. While being baked in the pot, the duck loses most of its greasy quality.     
Duck meat is alkaline and contains large amounts of vitamins. Also it contains a component called Lysine, which aids good digestion. And when it is baked in a terra cotta pot, it absorbs infrared rays emitted from the pot. These special rays have good effects on the body. In the 'Nolboo Terra Cotta Duck Restaurant' vegetable porridge is served free when the special duck dish is ordered.
It is recommended to place an order in advance as it takes a long time to prepare it.

Smoked Duck and Samgyetang   
Smoked duck is made by smoking a whole duck first and then grilling it on a gridiron. It has no greasy quality and is served with a dipping sauce and lettuce to wrap the meat with. The samgyetang is made by stuffing a young chicken with Korea Insam, milk vetch roots, jujubes, glutinous rice and mung beans.

Park Sung Eun  parkse@agrinet.co.kr

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