Duck Cutlet Curry is a dish made by Yūki Yoshino during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.


This dish combines the mouthwatering goodness of duck with the tempering influence of turmeric and orange. Now, you too can enjoy flavorful wild game without being overpowered by the gamy smell!


  • Duck Cutlet
    • Fried Duck Breast
      • Flour
      • Egg
      • Panko Bread Crumbs
  • Curry Sauce
    • Duck Fat
      • Cloves
      • Bay Leaves
    • Fresh Orange
      • Juice
      • Zest
    • Turmeric
    • Yūki Yoshino Custom Garam Masala Mix
  • White Rice

Real FactsEdit

  • This dish is based on Canard à l'Orange, a classic french dish that serves roast duck with an orange sauce.[1]
  • The cutlet was introduced to Japan during the Meiji period, in a Western cuisine restaurant in the fashionable Ginza district of Tokyo. The Japanese pronunciation of cutlet is katsuretsu. In Japanese cuisine, katsuretsu or shorter katsu is actually the name for a Japanese version of the Wiener schnitzel, a breaded cutlet. Dishes with katsu include tonkatsu and katsudon.[2]
  • Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.[3]


  1. Duck à l'orange, from Wikipedia, the free encyclopedia. Accessed September 5, 2015.
  2. Wikipedia Page on Cutlet
  3. Wikipedia Page on Curry
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