Whole Roasted Duck

Bao Sauce, Kikkoman Soy Sauce, Honey, and Spices

Chef Erik Bruner-Yang of Maketto | Washington, D.C.

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INGREDIENTS:

Bao Sauce:
4 cups Kikkoman hoisin sauce
2 cups mala solids
2 cups Kikkoman tamari
1 cup Kikkoman sesame oil  

To Assemble and Serve:
1 whole duck, butchered
1 pint honey
2 quarts Kikkoman tamari
1 pint Shaoxing wine
1 cup red wine vinegar
Peppercorn
White pepper
Black pepper
Star anise
Cloves
Cardamom
Cinnamon
Coriander
Chilis
Orange

METHOD:

For the Bao Sauce:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients. Whisk until smooth. Transfer to a nonreactive container. Reserve.

To Assemble and Serve:
Place duck in a large, nonreactive container. Cover with all remaining ingredients and 8 quarts water. Let duck marinate 8 hours (or overnight). The following day, heat oven to 350°F. Remove duck from brine and, using a small pump, fill the inside with air. Roast duck until internal temperature reaches 165°F. Slice and serve with Bao Sauce.

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