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Matt
MATT
CHEEVER

Flatlander

Duck Tsukune

Thu, December 31, 2015

To all those faithful H.O. readers that wanted something new, something different in the recipe department, here goes:

Duck Tsukune is basically a flattened poultry meatball, it could be goose or pheasant or whatever kind of flying object you like to shoot, cook and eat.  It may sound complex and it certainly looks complex but it’s as simple as any deer camp meatball or grandma’s ole meatloaf recipe

First you’ll need some duck breasts ground up, then some preferably beef suet ground up, mixed about 60/40 or 70/30 duck to beef.  I prefer beef in this case as you won’t be cooking these well done, medium at most!  (If you are going to use pork fat, chicken, pheasant etc. you’ll want to cook well done)

after mixing the duck and suet, grind again for a more uniform mix

Here is what you’ll need:

Ground duck and beef suet (basically fat, trimmed off of ribeye’s or whatever, see your butcher)

You’ll want to add an egg and oatmeal for a binder, if the fat content is low (I skipped the egg as I had plenty of suet in the mix, I also like to grind the oatmeal in to a powder as well)

Fresh green onion (chop the white end for meatball, green tops for garnish) fresh garlic, ginger (fresh or powder)

Season with soy sauce, black pepper, Veri Veri Teriyaki sauce, sweet chili sauce, rice wine vinegar, sake (if available, beer works too) and a few spoons of olive oil.  There are no exact amounts just use a little of each, if you like more Teriyaki use it, if more soy use it just go easy on those two as they are powerful and salty. 

Mix about 12-24 ounces of sauce per 2lbs. of meat adding only enough to raw meat to flavor it, save rest for Tare Sauce (dipping or drizzle)

Next run the onion, garlic and ginger in a food processor making a slurry, add it to the meat mix with some of the sauce.  Mix it well with hands, let sit for a few hours to a few days.  Let those flavors work in to the meat.

In a sauce pan heat up the remaining sauce and add enough brown sugar to make the salty mix a little sweet (honey or molasses works too but I like the brown sugar)

Grill on skewers or on their own, flattening the meatballs just slightly on two sides.  Glaze with Tare sauce as you are almost done grilling (cook til medium at most) and again right before serving or as a dipping sauce with the dish.  Garnish with chopped green onion and sesame seeds.

This dish goes well on top of grilled eggplant Parmesan, grilled Portobella mushrooms, or even a nice rice dish. They work great on their own as appetizers also.

I often hear how folks don’t like duck and it’s tough to work with, let me tell ya, it doesn’t get any better than this.  Tasty, simple once you get your ingredients, can be made in many variations and will convert any non-duck loving consumers to enjoy your wild game!

It really is a 5 star cuisine that would cost you a fortune in a New York City fine dining atmosphere.

Duck Tsukune

Brad Poppe of Lexington, IL with a nice brace of ducks

Happy New Year and God bless,
Matt Cheever ~ Flatlander

Comments

Good for not wasting bluebills, ringnecks and shovelers. I can’t believe they eat eider on the hit tv Alaskan frontier. I tried some after a bir raft hunt on Lake Erie and with my eyes closed, could have sworn I was eating anchovie.

Posted by tunacommander on January 08

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