My F&W
quick save (...)
Duck Tsukune
© Madeleine Hill

Duck Tsukune


These Asian-style duck meatballs are great for entertaining izakaya-style. Use any leftover sauce on broiled fish or with sake-steamed chicken rice bowls.

Slideshow: Meatball Recipes


  1. 1 cup chicken stock or low-sodium broth
  2. 1/2 cup mirin
  3. 1/2 cup low-sodium soy sauce
  4. 1/2 cup sake
  5. 1 tablespoon light brown sugar
  6. 1 shallot, chopped
  7. One 1-inch piece fresh ginger, thinly sliced
  8. 1 small dried hot chile
  9. 1 garlic clove, crushed
  10. 1 star anise pod


  1. Two 1-pound duck breasts, skin reserved and meat cut into 1-inch pieces
  2. Two 1-pound whole duck legs, skin reserved, meat cut into 1-inch pieces, bones discarded
  3. 1 cup minced scallions (8 scallions)
  4. 1 1/2 tablespoon yuzu kosho
  5. 1 tablespoon brown miso
  6. 1 tablespoon black sesame seeds
  7. 1 tablespoon cornstarch
  8. 1 tablespoon toasted sesame oil
  9. 1 tablespoon hot water
  10. 1 1/2 teaspoons kosher salt
  11. 2 teaspoons finely grated peeled fresh ginger
  12. 2 teaspoons finely grated garlic
  13. 1/4 teaspoons ground star anise
  14. Vegetable oil, for brushing
  15. 6-inch wooden skewers, soaked in water for 30 minutes
  1. MAKE THE SAUCE In a medium saucepan, combine all of the ingredients and bring to a boil. Simmer over moderate heat, stirring occasionally, until reduced to 1 1/4 cups, about 7 minutes. Strain the sauce through a fine sieve and let cool completely; discard the solids.
  2. PREPARE THE DUCK Spread the duck skin on a work surface and, using a sharp knife, scrape off any excess fat. In a large skillet, cook the skin over moderately low heat, flattening it with a spatula, until golden and nearly crisp, 15 to 17 minutes. Transfer the skin to a rack to drain and crisp, then break into small pieces.
  3. Meanwhile, in a food processor, combine the breast and leg meat and pulse until finely chopped. Scrape the chopped meat into a large bowl and add all the remaining ingredients except the oil and mix well. Form the mixture into 1-inch balls and thread onto bamboo skewers.
  4. Light a grill or preheat a grill pan; oil the grate. Brush the meatballs with oil and grill over moderately high heat, turning, until lightly charred outside and medium within, about 6 minutes. Transfer the skewers to a platter, garnish with the crispy skin and serve with the sauce.
Make Ahead The sauce can be refrigerated for up to 1 week.
You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.