Duck Tsukune - Andrew Zimmern

Ingredients

• 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