This is classic Chinese barbecue, and it is damn good. This char siu sauce was meant for pork, but it also works well with duck or goose—or any fatty meat. The spices, the heat, and the sweetness cry out for a rich meat to partner with, so duck legs—and I’m talking domesticated duck legs here—are ideal. My advice? Make a double batch of the sauce and store it in the fridge for up to a month. You will want to put it on everything.

With the exception of the Shaoxing wine, black vinegar, and chile bean paste, all of these ingredients are readily available in most supermarkets. Dry sherry and malt vinegar are good substitutes for the wine and vinegar, respectively.

Serve the duck with steamed white rice, some pickled or sautéed mustard greens, and cold beer.