Andrew Zimmern's Duck Tsukune

Food & Wine: Duck Tsukune
Andrew Zimmern's Duck Tsukune Photo © Madeleine Hill
By Andrew Zimmern Posted March 17, 2014

Tsukune are Japanese chicken meatballs that are cooked on a griddle, teppanyaki-style. The moment I tried making them with duck, I was hooked. Since my favorite thing about duck is often the crispy skin, I found a way to use the duck cracklings as a garnish to provide roasted flavor and needed textural contrast. These balls will be some of your favorites and are exactly the kind of easygoing supper item that are also great for entertaining izakaya-style. A word about the sauce: It’s superb. Try using leftover sauce on broiled fish or with sake-steamed chicken rice bowls. Get the Recipe

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