Sesame Glazed Duck
This is a great dish if you’re cooking for a group since the vast majority of the work can be done before guests arrive and the duck goes into the oven.
This dish takes a while to prepare but requires only a very small amount of active time and attention. The flavor imparted starting with the dry rub and finishing with the glaze is deeply savory and filled with umami.
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Prep List
For the Duck Legs:
sichuan peppercorns x 2 tbsp
flaky salt x 3 tbsp
duck legs x 2, preferably moulard duck, excess fat trimmed and reserved
cinnamon sticks x 2, lightly crushed
star anise pods x 4, lightly crushed
sesame seeds x 1 tbsp, toasted, for garnish
For the Glaze:
soy sauce x 2 tbsp
toasted sesame oil x 1 tbsp
Chinese spicy fermented bean paste (douban jiang) x 1 tsp
brown sugar x 3 tbsp
orange juice x 2 tbsp, freshly squeezed
Recipe
Make Sichuan pepper salt: Place Sichuan peppercorns and salt in dry small skillet over medium-high heat. Shaking the pan and stirring frequently, toast until fragrant, 2 - 3 min. Cool, then grind coarsely with a mortar and pestle or spice mill.
Season duck legs liberally with Sichuan pepper salt, wrap with saran wrap, refrigerate for at least 2 hours (or overnight).
Set up steamer: Fill a large pot halfway with water and set steamer basket 2 inches above the water. Place crushed cinnamon and star anise on bottom of steamer basket, lay seasoned duck legs on top.
Cover with lid and bring water to boil over high heat. Reduce heat slightly to maintain brisker simmer. (Check water level occasionally and add more boiling water as necessary.)
Steam legs until tender when pierced with a thin-bladed knife, about 1 hour 15 minutes; start checking at 1 hour. Remove legs and set aside.
Heat oven to 375F. Place legs on foil-lined baking sheet and roast uncovered for about 30 min, until skin begins to crisp.
As legs roast, make glaze: Whisk soy sauce, sesame oil, bean paste, brown sugar and orange juice. Once legs have been in oven for 30 min, brush generously with glaze and roast for 30 minutes more (for a total cooking time of 1 hour), brushing again every 10 minutes. Transfer legs to serving platter. Sprinkle with sesame seeds.
