Place the duck in a shallow glass baking dish and baste with the sauce mixture.
Cover and refrigerate for at least 1 hour or overnight.
Preheat oven to 425F.
Photo: Eric Wolfinger
Combine the remaining 1 teaspoon soy sauce and honey in a small bowl and place next to the stove.
Using the tip of a sharp paring knife, score the duck skin in a crosshatch pattern.
Sprinkle both sides of the duck with salt.
Place, skin-side down, in a large cast-iron or ovenproof skillet over medium heat.
Transfer the duck to a clean plate and carefully pour out the fat from the pan.
Return the duck to the pan, skin-side up, and brush with the honey mixture.
Transfer the pan to the oven.
Roast the duck until an instant-read thermometer registers 150F, 10 to 15 minutes.
Transfer to a clean cutting board.
Combine hoisin and plum sauces; brush over the duck and let rest for 5 minutes before slicing.
To make ahead
Marinate duck (Step 1) overnight.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
