Duck Cutlet Curry

Also called Duck Cutlet

Duck Cutlet Curry (anime) — Anime, Episode 22

Chef: Yūki Yoshino
In the manga: Chapter 56
In the anime: Episode 22
Cuisine and type: Japanese, Curry

Duck Cutlet Curry is a dish made by Yūki Yoshino during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.

This dish combines the mouthwatering goodness of duck with the tempering influence of turmeric and orange. Now, you, too, can enjoy flavorful wild game without being overpowered by the gamy smell!

Real-world dishes

Real facts

This dish is based on Canard à l'Orange, a classic French dish that serves roast duck with an orange sauce.
The cutlet was introduced to Japan during the Meiji period, in a Western cuisine restaurant in the fashionable Ginza district of Tokyo. The Japanese pronunciation of cutlet is katsuretsu. In Japanese cuisine, katsuretsu, or shorter katsu, is actually the name for a Japanese version of the Wiener schnitzel, a breaded cutlet. Dishes with katsu include tonkatsu and katsudon.
Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

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Wiki recipe, completed by Totsuki AI

Duck Cutlet Curry with Orange

Duck à l'orange meets katsu curry — turmeric and fresh orange tame the gaminess of the duck

Difficulty
Total time: 1 h 10 min
Hands-on: 1 h 10 min
Cost: ¥¥¥¥
Servings: 2

Equipmentdeep pot, deep-fry thermometer, saucepan, wire rack

Tastespicy, crispy, tangy, comforting

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

Duck cutlet

2 duck breasts, skin scored (amount estimated)
salt, to taste (added by Totsuki AI)
black pepper, to taste (added by Totsuki AI)
3 tbsp flour (amount estimated)
1 egg, beaten (amount estimated)
50 g panko (amount estimated)
neutral oil, to taste, for frying (added by Totsuki AI)

Curry sauce

2 tbsp duck fat, rendered from the breasts (amount estimated)
3 cloves , whole (amount estimated)
2 bay leaves (amount estimated)
1 onion, finely sliced (added by Totsuki AI)
1 tbsp ginger, grated (added by Totsuki AI)
1 tbsp flour (added by Totsuki AI)
1 tsp turmeric (amount estimated)
2 tsp garam masala, custom blend (amount estimated)
400 ml chicken stock (added by Totsuki AI)
1 orange, juice and zest (amount estimated)
1 tsp honey (added by Totsuki AI)
salt, to taste (added by Totsuki AI)
2 bowls cooked rice (amount estimated)

Method

+ step written by Totsuki AI.

1
Render the duck breasts skin-side down in a cold pan over low heat for 8 minutes to release the fat. Keep the fat; let the duck cool slightly.+
2
In a saucepan, warm 2 tbsp duck fat with the cloves and bay, then cook the onion slowly for 15 minutes until deep golden. Add the ginger.+
3
Stir in the flour, turmeric and garam masala, then the stock. Simmer for 15 minutes, add the orange juice, zest and honey, and season. Remove the whole spices.+
4
Season the duck, coat with flour, egg and panko and fry at 180 °C for 3 minutes until golden and 57–60 °C in the centre for pink duck (or longer for well done). Rest for 3 minutes.+
5
Slice the cutlet and serve over rice with the curry sauce alongside.+

Food safety

Cook poultry until the thickest part reaches 74 °C / 165 °F (duck breast may be served pink at 57–60 °C if it is whole-muscle and from a trusted source).
Don't leave cooked rice at room temperature for more than 1–2 hours; refrigerate leftovers promptly.