MUSHI AHIRU (Baked Duck)

Ingredients

• 1 whole whole duck (with giblets reserved) (Ask your butcher to clean and remove giblets; keep giblets aside for the gravy. A duck of around 1.8–2.2 kg works well.)
• 1 to taste salt (For rubbing over the duck pieces before battering. Use enough to lightly coat all surfaces.)
• 1 to taste (enough to make a fritter-thick batter) kudzu starch (Kudzu starch (also called kuzu starch) is available in Asian grocery stores or health food shops. It creates a light, crisp coating. Start with roughly half a cup and adjust with egg until you reach a thick, fritter-like consistency.)
• 1 to taste (enough to make a fritter-thick batter) eggs (Beat the eggs before mixing with the kudzu starch. Start with 2 eggs and add more as needed to achieve a thick, pourable batter similar to pancake or fritter batter.)
• 1 set (from the duck) duck giblets (Giblets typically include the gizzard, heart, and liver. Chop very finely for the gravy.)
• 1 cup (240 ml) water (For the gravy base.)
• 1 cup (240 ml) syou sauce (soy sauce) ('Syou' is the historical romanisation of shoyu, meaning Japanese soy sauce. Use a standard Japanese soy sauce (shoyu) for best results. Note this is a generous amount; it will reduce and concentrate during slow cooking.)
• 1 to taste salt (For seasoning the giblet gravy.)
• 1 to taste pepper (For seasoning the giblet gravy. Freshly ground black pepper works well.)
• 1 teaspoon sugar (Balances the saltiness of the soy sauce in the gravy.)
• 1 to taste orange or lemon peel, grated (Grate the zest of an orange or lemon just before serving. Avoid the white pith as it is bitter. Use a fine grater or microplane.)

Instructions

1. 1If your duck has not been cleaned by the butcher, remove any remaining feather stubs by briefly passing the skin over a gas flame or using a kitchen torch — this is called singeing. Rinse the duck thoroughly under lukewarm (not hot) water, inside and out. Pat completely dry with a clean kitchen cloth or paper towels. A dry surface will help the salt and later the batter adhere better. Set the giblets aside for the gravy.
2. 2Preheat your oven to 150°C (300°F / Gas Mark 2) — this is what a 'slow oven' means in this recipe; low and slow heat ensures the duck cooks through and browns without burning the batter coating. Rub the duck all over generously with salt, including inside the cavity. Then cut the duck into serving pieces: two breasts, two legs (drumstick and thigh together), and two wings. A sharp heavy knife or poultry shears will make this easier.
3. 3In a medium bowl, beat 2 eggs well with a fork or whisk. Gradually add kudzu starch (start with about half a cup / 60 g) and mix together. The batter should be thick enough to coat the back of a spoon and cling to the duck pieces — about the consistency of fritter or thick pancake batter. If the batter is too thin, add a little more kudzu starch; if it is too thick to dip into, add another beaten egg. Kudzu starch is a fine white powder derived from the kudzu plant root; it creates a slightly glossy, light coating when baked.
4. 4Lightly oil a large baking pan or roasting dish — use a neutral oil or any cooking oil you have; brush it evenly over the base and sides. Dip each piece of duck into the batter, turning to coat all sides evenly, then allow any excess batter to drip off. Place the coated duck pieces in a single layer in the prepared pan, skin side up where possible, making sure pieces do not overlap.
5. 5Place the baking pan in the preheated oven at 150°C (300°F / Gas Mark 2). Bake for two hours. Do not open the oven frequently — check once or twice after 90 minutes to ensure the duck is browning and not burning. The duck is ready when it is well browned all over and the batter coating has set and crisped. The low temperature ensures the duck cooks through gently and stays moist inside.
6. 6While the duck is baking, prepare the gravy. Take the reserved giblets (gizzard, heart, and liver) and chop them as finely as you can — aim for very small pieces, almost minced. Place the chopped giblets in a small saucepan. Add 1 cup (240 ml) of water and 1 cup (240 ml) of soy sauce (shoyu). Season with salt and pepper to taste, and stir in 1 teaspoon of sugar. Bring to a gentle boil over medium heat, then reduce the heat to low and let the gravy simmer slowly for the duration of the duck's baking time (approximately 2 hours). Stir occasionally. The gravy will reduce and concentrate in flavour. If it reduces too much before the duck is ready, add a small splash of water.
7. 7Once the duck is well browned and baked through, remove it from the oven and carefully transfer the pieces to a serving platter. Pour the hot giblet gravy evenly over the duck pieces. Grate the peel (zest only — avoid the white pith) of an orange or lemon over the top using a fine grater or microplane. The citrus zest adds a fresh, fragrant finish. Serve immediately.