Karaage Duck

Serves 6-8 as a snack

BY BRODIE CHAN - The Hungry Babushka


4 duck breasts, skin removed

1 tbsp finely grated fresh ginger

3 cloves garlic, finely chopped

1 tbsp lemon juice

60ml (1/4 cup) tamari (gluten-free soy sauce)
1 cup Casalare Gluten-Free Pre-Cooked White Quinoa Flour

Oil, to deep fry

Kewpie brand Japanese mayonnaise, to serve

Lemon wedges, to serve


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.


Heat oil in a large saucepan or deep fryer to 180ºC. 


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. 


Serve immediately with Kewpie mayonnaise and lemon.

en and cooked through.  Set aside on paper towel as you cook the remaining nuggets.  Serve immediately with aioli and lemon and charred broccolini.

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