Duck Teriyaki with Pickled Cucumber and Celery Leaf Tempura

Pan-seared duck breasts glazed in teriyaki sauce, served with quick-pickled cucumbers and light, crispy fried celery leaf tempura.

Dinner Japanese Duck Teriyaki Tempura

Estimated Nutrition

Calories

620.1

kcal / serving

2480.5 kcal total

Carbs

46.4g

per serving

185.5 g total

Fat

35.5g

per serving

142 g total

Protein

28.8g

per serving

115.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Sugar

for pickling

Sugar

for glaze

CondimentsSauces

Dijon Mustard

Rice Wine Vinegar

100

Soy Sauce

Dairy

piece

Egg Yolk

free-range

GrainsCereals

125

Plain Flour

plus extra for dusting

Liquids

100

Sake

250

Water

iced

Meat

piece

Duck Breast

boneless, skin removed, trimmed of fat and sinew

NutsSeeds

2.5

Salt

for pickling

Salt

for seasoning

Black Pepper

freshly ground

OilsFats

Vegetable Oil

for sautéing

500

Vegetable Oil

for deep frying

Vegetables

0.5

piece

Cucumber

peeled, seeded, and sliced into 1cm pieces

sprig

Celery Leaves

pale sprigs

Method

Serve sliced duck with the marinated cucumber and garnish with tempura celery leaves.

Dust celery leaves in flour, dip in batter, and fry for three minutes until golden.

Lightly mix egg yolk and iced water, then briefly stir in flour to keep the batter lumpy.

Heat oil for deep frying in a heavy pan until it sizzles.

Boil soy sauce, sake, and sugar in the pan until syrupy, then glaze and slice the duck.

Sauté duck in oil over medium-high heat for four minutes per side until browned but pink inside.

Trim duck breasts of fat and sinew and season with salt and pepper.

Whisk mustard, salt, sugar, and vinegar, then marinate 1cm cucumber slices for at least 15 minutes.