Ingredients
- •4 duck legs (about 8 oz each)
- •2 tbsp kosher salt
- •1 tbsp Chinese five-spice powder
- •1 tsp black pepper
- •2-inch piece fresh ginger, sliced
- •4 cloves garlic, smashed
- •2 star anise pods
- •1 cinnamon stick
- •3 strips orange zest (use vegetable peeler)
- •¼ cup duck fat or neutral oil (for bagging)
- •½ cup fresh orange juice
- •¼ cup honey
- •2 tbsp soy sauce
- •1 tbsp rice vinegar
- •1 tbsp fresh ginger, grated
- •1 tsp sesame oil
- •1 tsp cornstarch mixed with 1 tbsp water
- •2 cups jasmine rice, cooked
- •4 cups baby bok choy, halved
- •2 scallions, thinly sliced
- •1 tbsp sesame seeds, toasted
- •Fresh cilantro for garnish
Instructions
Mix kosher salt, five-spice powder, and black pepper in a small bowl
Season duck legs generously on all sides with spice mixture
Place duck legs in large vacuum-seal bag or zip-top bag
Add sliced ginger, smashed garlic, star anise, cinnamon stick, orange zest, and duck fat to bag
Remove air using vacuum sealer or water displacement method and seal
Preheat sous vide water bath to 169°F (76°C)
Submerge sealed bag in water bath, ensuring duck is fully submerged
Cook for 12 h for extra-tender, melt-in-your-mouth confit texture
While duck cooks (or during last hour), make orange glaze
Combine orange juice, honey, soy sauce, rice vinegar, grated ginger, and sesame oil in a small saucepan
Bring to a simmer over medium heat and cook for 5 min to concentrate flavors
Whisk in cornstarch slurry and cook for 2 min until glaze thickens and coats the back of a spoon
Remove from heat and set aside
When duck cook time is complete, remove duck legs from bag and pat completely dry
Preheat broiler to high and position rack 6 inches from heat
Place duck legs skin-side up on a foil-lined sheet tray
Brush generously with orange glaze
Broil for 4–5 min until skin is crispy and glaze is caramelized and bubbling
Brush with more glaze and broil for another 2–3 min until deeply lacquered
Watch carefully to prevent burning
While duck finishes, quickly stir-fry bok choy in a hot wok with a splash of oil for 2–3 min
Serve duck legs over jasmine rice with stir-fried bok choy
Drizzle with remaining orange glaze
Garnish with sliced scallions, toasted sesame seeds, and fresh cilantro
Notes
- •The 12-hour cook time creates exceptionally tender meat that falls off the bone
- •Watch the broiler carefully - the honey in the glaze can burn quickly
- •Make extra glaze - it's delicious drizzled over rice
- •Leftover duck is fantastic in fried rice or Asian noodle soups