Ingredients
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
Method
Marinate & Steam
- 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.
- Season the duck legs liberally with the Sichuan pepper salt. Wrap in plastic and refrigerate for at least 2 hours, or overnight.
- Fill a large pot halfway with water and place a steamer basket so it sits about 2 inches above the water.
- Place the crushed cinnamon and star anise in the bottom of the basket. Set the duck legs on top.
- 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
- Preheat the oven to 375°F. Place duck legs on a foil-lined baking sheet and roast uncovered for 30 minutes.
- Meanwhile, whisk together the soy sauce, sesame oil, fermented bean paste, brown sugar, and orange juice to make the glaze.
- After 30 minutes of roasting, begin glazing the duck every 10 minutes for another 30 minutes (total of 1 hour roast time).
- Remove from oven, rest for 5 minutes, and sprinkle with toasted sesame seeds.