Sesame Glazed Duck

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

Sesame Glazed Duck

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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.

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Prep Time 25 minutes mins

Cook Time 2 hours hrs 10 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings: 2

Course: Dinner, Main Course

Cuisine: Californian, Chinese

Ingredients Equipment Method Notes

Ingredients

  

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For the Duck Legs

• 2 tablespoon Sichuan peppercorns
• 3 tablespoon Flaky salt
• 2 Duck legs preferably moulard, excess fat trimmed and reserved
• 2 Cinnamon sticks lightly crushed
• 4 Star anise pods lightly crushed
• 1 tablespoon Sesame seeds toasted, for garnish

For the Glaze

• 2 tablespoon Soy sauce
• 1 tablespoon Toasted sesame oil
• 1 teaspoon Chinese spicy fermented bean paste douban jiang
• 3 tablespoon Brown sugar
• 2 tablespoon Orange juice freshly squeezed

Equipment

• Steamer basket or bamboo steamer
• Baking Sheet
• Mortar and pestle or spice grinder
• Brush for glazing

Method

 

Marinate & Steam

1. Toast the Sichuan peppercorns and flaky salt in a dry skillet over medium-high heat for 2-3 minutes, until fragrant. Let cool, then grind coarsely using a spice grinder or mortar and pestle.
2. Season the duck legs liberally with the Sichuan pepper salt. Wrap in plastic and refrigerate for at least 2 hours, or overnight.
3. Fill a large pot halfway with water and place a steamer basket so it sits about 2 inches above the water.
4. Place the crushed cinnamon and star anise in the bottom of the basket. Set the duck legs on top.
5. Cover and bring water to a boil, then reduce to a brisk simmer. Steam for 1 hour 15 minutes, checking after 1 hour. Duck should be tender when pierced. Set aside to cool slightly.

Roast & Glaze

1. Preheat the oven to 375°F. Place duck legs on a foil-lined baking sheet and roast uncovered for 30 minutes.
2. Meanwhile, whisk together the soy sauce, sesame oil, fermented bean paste, brown sugar, and orange juice to make the glaze.
3. After 30 minutes of roasting, begin glazing the duck every 10 minutes for another 30 minutes (total of 1 hour roast time).
4. Remove from oven, rest for 5 minutes, and sprinkle with toasted sesame seeds.

Notes

Storage: leftover duck keeps in the fridge for up to 4 days. Reheat in a 375°F oven until warmed through and the skin crisps back up, the microwave will leave it soft. It also freezes well after roasting, wrap tightly and thaw in the fridge before reheating.

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