Recipe: New Otani Hotel’s Sake Duck

1 (2- to 4-pound) duckling

Honey

1 orange or mandarin orange

1/2 bunch green onions or 1 leek, finely julienned

Sake Sauce

Place duckling in baking pan. Bake at 300 degrees 2 hours, basting with honey every 15 minutes. Remove from oven and cool to room temperature. Remove bones from duck and slice meat into desired slices. Grate orange over duck and sprinkle with green onions. Pour Sake Sauce over duck. Makes 2 to 4 servings.

Sake Sauce

1 cup mirin (sweet sake)

1/2 cup soy sauce

1/4 cup orange juice

1 teaspoon grated ginger root

1/4 cup brown sugar, packed

1 tablespoon arrowroot or cornstarch

1 leek, finely julienned

Combine mirin, soy sauce, orange juice and ginger in small saucepan. Heat until hot but do not boil. Remove from heat and stir in brown sugar. Stir arrowroot or starch with some of hot liquid until smooth and return to pan. Cook and stir until sauce thickens slightly. Strain sauce through fine strainer into another pot or sauce boat. Add leek to sauce and mix gently. Let stand 10 minutes to blend flavors. Makes about 2 cups.