Duck Tsukune

• 1 cup chicken stock or low-sodium broth
• 1/2 cup mirin
• 1/2 cup low-sodium soy sauce
• 1/2 cup sake
• 1 tablespoon light brown sugar
• 1 shallot, chopped
• One 1-inch piece fresh ginger, thinly sliced
• 1 small dried hot chile
• 1 garlic clove, crushed
• 1 star anise pod
• Two 1-pound duck breasts, skin reserved and meat cut into 1-inch pieces
• Two 1-pound whole duck legs, skin reserved, meat cut into 1-inch pieces, bones discarded
• 1 cup minced scallions (8 scallions)
• 1 1/2 tablespoon yuzu kosho
• 1 tablespoon brown miso
• 1 tablespoon black sesame seeds
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame oil
• 1 tablespoon hot water
• 1 1/2 teaspoons kosher salt
• 2 teaspoons finely grated peeled fresh ginger
• 2 teaspoons finely grated garlic
• 1/4 teaspoons ground star anise
• Vegetable oil, for brushing
• 6-inch wooden skewers, soaked in water for 30 minutes

1. Make the Sauce In a medium saucepan, combine all of the ingredients and bring to a boil.
2. Simmer over moderate heat, stirring occasionally, until reduced to 1 1/4 cups, about 7 minutes.
3. Strain the sauce through a fine sieve and let cool completely; discard the solids.
4. Prepare the Duck Spread the duck skin on a work surface and, using a sharp knife, scrape off any excess fat.
5. In a large skillet, cook the skin over moderately low heat, flattening it with a spatula, until golden and nearly crisp, 15 to 17 minutes.
6. Transfer the skin to a rack to drain and crisp, then break into small pieces.
7. Prepare the Duck Meanwhile, in a food processor, combine the breast and leg meat and pulse until finely chopped.
8. Scrape the chopped meat into a large bowl and add all the remaining ingredients except the oil and mix well.
9. Form the mixture into 1-inch balls and thread onto bamboo skewers.
10. Prepare the Duck Light a grill or preheat a grill pan; oil the grate.
11. Brush the meatballs with oil and grill over moderately high heat, turning, until lightly charred outside and medium within, about 6 minutes.
12. Transfer the skewers to a platter, garnish with the crispy skin and serve with the sauce.

chicken, mirin, soy sauce, sake, light brown sugar, shallot, ginger, chile, garlic, anise pod, duck breasts, duck legs, scallions, yuzu, brown miso, black sesame seeds, cornstarch, sesame oil, water, kosher salt, fresh ginger, garlic, anise, vegetable oil, wooden skewers

Taken from www.foodandwine.com/recipes/duck-tsukune (may not work)