Beijing Roast Duck Leg Rice

Ingredients

• 2 whole duck legs (thighs and drumsticks)
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 2 whole garlic cloves, minced
• 1 cup white rice
• 1 whole cucumber, cut into thin matchsticks
• 2 whole scallions (green onions), sliced crosswise into 1/4-inch rings
• 1 teaspoon sesame oil

Instructions

1. 1

   Pat the duck legs completely dry with paper towels on both sides, removing all moisture—this helps the skin crisp during roasting.

2. 2

   Sprinkle salt and pepper evenly over both sides of each duck leg, rubbing it into the skin and flesh.

3. 3

   In a small bowl, stir together the soy sauce, honey, rice vinegar, and minced garlic until the honey dissolves completely.

4. 4

   Measure out 2 cups of water and set it near the stove for the rice.

5. 5

   Set the oven to 425°F and wait for the indicator light or beep to signal it has finished preheating, about 10 minutes.

6. 6

   Place the duck legs skin-side up on a rimmed sheet pan, spacing them about 2 inches apart.

7. 7

   Slide the pan into the oven and roast for 20 minutes until the skin begins to turn golden brown and crisps, and fat renders from the skin.

8. 8

   Remove the pan from the oven and brush the soy-honey glaze evenly over the top and sides of each duck leg using a pastry brush or spoon.

9. 9

   Return the pan to the oven and roast for another 10 to 12 minutes until the glaze caramelizes to a deep mahogany color and the internal meat reaches 165°F when tested with a meat thermometer in the thickest part near the thigh bone.

10. 10

    While the duck finishes roasting, pour the 2 cups of water into a medium pot and bring it to a boil over high heat—you'll hear vigorous bubbling and see large rolling bubbles.

11. 11

    Add the white rice to the boiling water and stir once with a wooden spoon to separate the grains.

12. 12

    Reduce heat to low, cover the pot with a tight-fitting lid, and simmer for 18 minutes until the water is fully absorbed and the rice is tender.

13. 13

    Remove the pot from heat and let it sit undisturbed, covered, for 5 minutes so the rice finishes steaming gently.

14. 14

    Divide the cooked rice evenly between two serving bowls, fluffing it gently with a fork as you portion it.

15. 15

    Place one duck leg on top of the rice in each bowl, positioning it in the center.

16. 16

    Arrange a small handful of cucumber matchsticks to one side of the duck leg and a small handful of sliced scallions to the other side, creating visual balance on the plate.

17. 17

    Drizzle 0.5 teaspoon of sesame oil over the rice and around the duck leg in each bowl, tilting and rotating the bowl to distribute the oil evenly.

Tools you’ll need

• paper towels
• small mixing bowl
• spoon for stirring
• measuring cups
• measuring spoons
• rimmed sheet pan (18x13 inches)
• oven (calibrated to 425°F)
• instant-read meat thermometer
• pastry brush or spoon
• medium pot with lid
• wooden spoon
• fork for fluffing
• two serving bowls

More recipes like this

• 

  Microwave Chocolate Fudge

  15 min

• 

  Homemade Granola Bars

  30 min

• 

  Chouriço Assado

  25 min

• 

  Caldo de Pollo

  50 min