Duck with Hoisin Glaze

1. Score the skin of the duck breast in a crisscross pattern without cutting into the meat. Season with salt and pepper.
2. Mix the honey and soy sauce and brush the mixture over the skin. Let it marinate for 15–20 minutes.
3.  Preheat the oven to 90 degrees.
4.  Mix together the rice vinegar, sugar, and salt until the sugar has dissolved.
5. Thinly slice the cucumber, carrot, and onion, and place the vegetables in the pickling brine. Let them sit for about 2 hours, or preferably overnight.
6. Peel the satsumas, squeeze out the juice, and mix it with hoisin sauce, rice vinegar, sesame oil, star anise, and cilantro.
7. Heat a skillet over medium heat without any fat and place the duck breasts skin-side down. Cook until the skin is golden and crispy, 6–8 min.
8. Turn the meat side down and cook briefly, 2–3 min.
9. Cook the duck breasts in the oven until they reach an internal temperature of 57 degrees; let them rest for about 5 minutes.
10. Brush the duck breasts with the glaze during the last 2–3 minutes in the oven.
11. Slice the duck breasts thinly and fill the bao buns with duck, pickled vegetables, and toasted sesame seeds.

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