Sunday, 5 July 2015

Duck katsu curry

Katsu curry is one of my favourite curries - ever - and though this version is simplier than the last time I posted it, it still tastes great. Katsu curry is Japanese rather Indian and was originally and was introduced to Japan by the English at the start of the 1900's. 

You might recognise the flavour as being similar to the curry sauce you might get from the fish and chip shop, and that's not accidental. In Japanese homes, the sauce is made from an instant curry mix - similar to those bought by the chippies. 

Serves 4

1 onion, roughly chopped
50g butter
4tbsp medium curry powder
125g vegetable stock
2tbsp dark soy sauce
4tbsp mirin
4 duck breasts
Rice, cooked to serve

Preheat the oven 180C

For the sauce:
Over a gentle heat, melt the butter in  frying pan and add the onions. Cook slowly until the onions go translucent, then add the curry powder and stock and bring to a boil. Go in with the soy sauce and mirin and gently simmer for 10mins. Allow the sauce to cool down then blend in a food processor or blender to make get a smooth consistency.

For the duck breasts:
Using a sharp knife, score the fat on the breast a few times - make sure you don't cut into the flesh. Sprinkle with some salt the fry fat-side down and place into a very hot griddle or frying pan. 
Let the skin get golden and crispy, then turn over. If the pan you're using a pan that is oven proof, place it directly into the oven. If not, use a oven tray.
Get yourself an oven proof temperature probe and stick it into one of the breasts. Once the temperature gets to 55C (for rare) or 60C (for medium rare), remove from oven and serve with the rice and hot sauce.


  1. Interesting, I've never seen it with duck before. Katsu means to breadcrumb but i imagine that would be overly rich with duck.

    1. I didn't want to breadcrumb it so I could make the skin nice and crispy :)