Mochi Duck (whole) Recipe

Prepare the duck

Remove the duck from packaging, remove and reserve giblets if present, and pat the cavity and skin thoroughly dry with paper towels. Trim any excess fat from the cavity opening and pierce the skin lightly in a few places over the fattest parts of the breast and thighs with a small knife to help fat render.

Combine 2 tbs kosher salt, 1 tsp sugar, 1 tsp black pepper, 3 tbs soy sauce, 2 tbs mirin and 1 tsp sesame oil in a small bowl. Stir until sugar dissolves. Add sliced ginger and smashed garlic and mix.

Rub about half of the marinade inside the duck cavity. Reserve the remaining marinade to brush the skin before roasting. Tuck the wing tips under the back and tie the legs together with kitchen twine to ensure even cooking.

Place the prepared duck on a rack set over a rimmed tray and refrigerate, uncovered, for 2–4 hours or up to overnight to dry the skin (this helps crisp the skin). If short on time, allow at least 30 minutes at room temperature.

Prepare the mochi

If using store-bought thawed mochi rounds, lightly dust a surface with cornstarch or rice flour. Slice each mochi piece horizontally to create a thin pocket (or use small slits) so the mochi will warm and slightly flatten instead of exploding. If using mochiko block, cut into 8 pieces and flatten slightly with a greased spatula. Toss mochi with 3 tbs melted butter and 2 tbs brown sugar until coated; set aside.

Make the glaze

In a small bowl combine 4 tbs hoisin sauce, 3 tbs honey and 1 tbs rice vinegar. Stir until smooth. Taste and add 1 tsp chili paste if you want heat. Reserve 2 tbs of glaze for finishing.

Mix the sliced scallions into the buttered mochi gently; reserve some scallions for garnish.

Preheat oven to 375°F (190°C). Arrange the quartered onion, carrot pieces and celery in the bottom of a roasting pan. Pour 1 cup water or low-sodium chicken stock into the pan to keep drippings from burning and to add steam. Place a wire rack over the aromatics so the duck sits above the vegetables.

Stuff the mochi pieces into the duck cavity around and on top of the aromatics—distribute evenly but do not overpack. If the cavity is small, place extra mochi loosely in the roasting pan near the duck so it will warm and take on glaze. Brush the outside skin of the duck with half of the reserved marinade, then place the duck breast-side up on the rack.

Roast in the preheated oven for 60 minutes. After 45 minutes, baste the skin with the remaining marinade. Rotate the pan once halfway through roasting for even browning. If skin is browning too quickly, tent loosely with foil.

After 60 minutes, check internal temperature with an instant-read thermometer inserted into the thickest part of the thigh without touching bone; it should read 165–175°F (74–79°C). If not yet reached, continue roasting and check every 8–10 minutes.

When the duck reaches temperature, remove from oven and brush the skin all over with the reserved hoisin-honey glaze. Return to oven for 6–8 minutes to set the glaze and caramelize lightly.

Remove the duck to a cutting board and tent loosely with foil. Let rest for 12–15 minutes; this allows juices to redistribute and makes carving easier. During this time, place the mochi pieces in the roasting pan (if not already inside) under broiler or in oven for 2–4 minutes to puff slightly and caramelize the butter-sugar coating—watch closely to avoid burning.

Carve the duck into portions: remove legs and thighs, then slice the breast across the grain. Arrange slices on a platter with warmed mochi pieces nestled alongside or served stuffed in the cavity as presented.

Drizzle any pan juices lightly over the sliced duck, spoon additional glaze over mochi and duck if desired. Garnish with reserved sliced scallions and toasted sesame seeds.

Serve immediately with steamed rice and pickled vegetables or a simple Asian green for contrast.