Duck legs get the full spa treatment-first steamed with spices for fall-apart tenderness, then roasted to a crisp and glazed with a bold, umami-packed sauce that hits sweet, salty, and spicy all at once.
Why You'll Love Sesame Glazed Duck
This is your make-at-home Michelin move-deep flavor, crispy edges, and a glossy glaze that looks (and tastes) like a restaurant secret. Great for date night, dinner parties, or whenever you want to flex.
Tips and Tricks
- Use a torch after roasting if you want an extra layer of char on the skin.
- Save the duck fat from trimming and steaming for frying potatoes or vegetables.
Variations
- Swap duck legs for chicken thighs-just reduce the steaming time to 40-45 minutes.
- Use hoisin or plum sauce in the glaze if you can't find douban jiang.
Substitutions
- Orange juice can be swapped with pineapple juice for a tropical twist.
- If you can't find Sichuan peppercorns, use black pepper + lemon zest for a similar tingle.
Best served with
- Steamed jasmine rice
- Pickled cucumbers or daikon
- Sautéed bok choy with garlic
How to Store Leftovers
Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven, covered in foil, for 10-15 minutes.
Common Questions
You can, but the timing and texture will be very different. This recipe is designed for the richness of legs.
Yes-it tenderizes the duck and renders fat, so you get juicy meat and crispy skin without overcooking.





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