It should come as no surprise that I severely overcomplicated the brainstorm. I was convinced some modern behemoth fusion between duck l'orange and a curry. After verifying that duck l'orange did not contain anything unneccessarily complex, I considered the duck curry component of it. Yielding virtually nothing, I turned to Chinese style braises as with knowledge gleaned from Hisako’s curry; spices that are used similarly. It yielded the Teochew Braised Duck and realised it was probably a Japanese style curry with orange and additional spices. Oh. As you’ve probably guessed from my methodology, I harness the cues given by the anime/manga which often provides that TWIST, then ether use the set recipes provided by the manga or if it’s based off a concept, I cherry pick different aspects and create a culinary Frankenstein’s monster. Please don’t feel obliged to make your own duck stock, chicken will suffice. As far as taste goes, the duck katsu surprised me, I didn’t think deep frying it would actually work! It needs more orange though, so in addition to the duck stock, it needs a cup of orange juice probably to really have that freshness sing through in addition to more zest and peel.
Yoshino Yuuki’s Duck Cutlet Curry Recipe
2 duck legs, 1 cup orange juice, 1L duck stock (I used 500ml but 1L would yield a smoother curry), 2 cloves of garlic, 1 small piece of fresh ginger and tumeric, fresh curry leaves (not pictured), 1 tblsp soy sauce and honey, 1 orange, 2 small carrots, 1 potato, 2 small onions, 1 tblsp curry powder, bowl of rice
Garam marsala: 1 cinnamon stick, ½ tsp fennel seeds, ½ tsp cumin seeds, 3-4 cloves, ½ black peppercorns, 1 caramom pod, 1 star anise, duck fat
For the duck katsu: 1 skinless duck breast, panko, flour, 1 egg
Cut the onion into segments, the potatoes and carrtos to bite size pieces, zest the orange and cut into pieces
Fry the 1 cinnamon stick, ½ tsp fennel seeds, ½ tsp cumin seeds, 3-4 cloves, ½ black peppercorns, 1 cardamom pod, 1 star anise in duck fat until fragrant
Blitz garam marsala into powder and set aside.
Start in a cold pan, render the duck legs and brown.
Remove and sauté onions until translucent. Grate in tumeric, garlc and ginger. Add curry leaves. Cook for 30 seconds
Marinade duck breast in ½ tblsp sake, salt and pepper. Set aside for 15 mins.
Add carrots and duck legs. Cover with duck stock, orange juice and water, bring to a boil. Add 1 tblsp honey and simmer for 20 minutes, stirring occasionally.
Add the potatoes and cook for 15 minutes or until tender. Turn off the heat.
Prepare duck katsu by dredging in flour, egg then finally panko. I added orange zest to it to add more zing which was probably futile. Just save it all for the curry.
Deep fry for a few minutes, flip, repeat until golden. Leave to drain on wire rack.
Prepare the curry roux. Sauté curry powder, reserved garam marsala and orange zest with 3 tblsp duck fat until fragrant.
Add 4 tblsp of flour, mix vigorously until thickened and add orange slices and juice. Cook for 30 seconds then add to roux.
Add the curry roux into the pot and stir to combine. Add 1 tblsp soy sauce and adjust seasoning, simmering on low until it becomes thick.
Drape curry atop of rice.
Serve with duck katsu and enjoy!