KARAAGE
DUCK
SERVES: 6-8
INGREDIENTS
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• 4 duck breasts, skin removed
• 1 tbsp finely grated fresh ginger
• 3 cloves garlic, finely chopped
• 1 tbsp lemon juice
• 60ml (¼C) tamari (gluten-free soy sauce)
• 1 cup Casalare Pre-Cooked White Quinoa Flour
• Oil, to deep fry
• Kewpie brand Japanese mayonnaise, to serve
• Lemon wedges, to serve
FEATURED:
No product
DIRECTIONS
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Cut duck breasts into small bite-sized cubes (about 2cm). Place in a non-reactive container (plastic or glass) with ginger, garlic, lemon juice and tamari. Mix well and allow to marinate 30 mins.
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Heat oil in a large saucepan or deep fryer to 180ºC.
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Toss duck pieces in White Quinoa Flour, dusting off any excess, then deep fry in batches of about 10 pieces at once, for about 2-3 mins or until crispy on the outside and cooked through. Drain on paper towel.
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Serve immediately with Kewpie mayonnaise and lemon.