Cooked - Duck Tsukune

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Duck Tsukune

1.0

1 cup chicken stock or low-sodium broth

½ cup mirin

½ cup low-sodium soy sauce

½ cup sake

1 tablespoon light brown sugar

1 shallot, chopped

One 1-inch piece fresh ginger, thinly sliced

1 small dried hot chile

1 garlic clove, crushed

1 star anise pod

Two 1-pound duck breasts, skin reserved and meat cut into 1-inch pieces

Two 1-pound whole duck legs, skin reserved, meat cut into 1-inch pieces, bones discarded

1 cup minced scallions (8 scallions)

1 ½ tablespoon yuzu kosho

1 tablespoon brown miso

1 tablespoon black sesame seeds

1 tablespoon cornstarch

1 tablespoon toasted sesame oil

1 tablespoon hot water

1 ½ teaspoons kosher salt

2 teaspoons finely grated peeled fresh ginger

2 teaspoons finely grated garlic

¼ teaspoons ground star anise

Vegetable oil, for brushing

6-inch wooden skewers, soaked in water for 30 minutes

In a medium saucepan, combine all of the ingredients for the sauce and bring to a boil. Simmer until reduced, then strain and let cool.
Prepare the duck skin by scraping off excess fat and cooking until crisp. Break into small pieces for garnish.
Combine duck meat, scallions, yuzu kosho, miso, sesame seeds, cornstarch, sesame oil, water, salt, ginger, garlic, and star anise. Form into balls and thread onto skewers.
Grill the meatballs until charred outside and medium within. Garnish with crispy skin and serve with the sauce.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍢Skewers

Cuisine🇯🇵Japanese

Occasions🍽️Dinner Party🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 123 weeks ago

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