Beijing Roast Duck Leg Rice

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 11

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

Step 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.

Step 13

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

Step 14

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

Step 15

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

Step 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.

Step 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.