Sesame Glazed Duck Leg with Quinoa
Treat yourself to this teriyaki duck leg, gently glazed in the oven, with crisp skin and tender meat. Served with a flavorful mix of quinoa and crunchy diced vegetables, it brings a refined sweet-and-savory touch to your dinners.
- Total time
- 1 h 13
- Prep
- 20 min
- Cook
- 53 min
- Difficulty
- Easy
- Per person
- €4.90
By the CookinBreak team
Ingredients 16
Estimated cost €9.80
For the glaze
For the side
For finishing
For garnish
For cooking
Equipment
Skilletfor sautéing the diced vegetables
Saucepanfor cooking the quinoa
Pastry brushfor brushing the sauce onto the meat
Roasting panfor roasting the duck legs in the oven- Small saucepanfor reducing the teriyaki sauce
Instructions
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Preheat the oven to 350 °F. Gently score the skin of the duck legs with a knife without cutting into the meat, then season them with the salt and black pepper.
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Place the legs skin side up in a roasting dish and bake for , removing the excess fat halfway through.
In a small saucepan, combine the soy sauce, honey, mirin, grated ginger and pressed garlic. Simmer over medium heat for until syrupy and thick enough to coat.
Rinse the quinoa then pour it into a medium saucepan with the water. Bring to a boil, cover and cook over low heat for , then let it steam off the heat.
Heat the olive oil in a skillet over high heat. Sauté the red onion, red bell peppers and zucchini cut into small dice for so they stay slightly crunchy, then stir them into the cooked quinoa.
Generously brush the duck legs with the reduced teriyaki sauce using a pastry brush, then continue cooking in the oven at 400 °F for to caramelize the skin well.
Arrange the vegetable quinoa in the center of the plate, set the glazed leg on top, drizzle with the remaining sauce, sprinkle with sesame seeds and garnish with the basil leaves.
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Goes well with
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Nutrition facts
per serving · estimate680kcal
- Protein44 g26%
- Carbs54 g32%
- Fat32 g42%
- Fiber6 g
Share of each nutrient in the calories of one serving.
Good to know
Chef's tip
To get crisp skin without excess fat, score the surface fat in a crosshatch pattern without cutting into the meat, and pour off the rendered fat from the dish before brushing on the glaze at the end of cooking.
Freezing : Can you freeze this recipe?
YesWorks very well, up to 3 months in airtight bags or containers.
Storage : How long does it keep?
Keeps 3 to 4 days max in an airtight container in the fridge.
Making ahead : Can you make it the day before?
YesMarinating the duck and chopping the vegetables can be done the day before.
Reheating : How do you reheat it?
Oven (180°C, 15-20min) or air fryer for crispness. Microwave (3-4min) possible, but the duck skin softens.
Variations
- Rice version: replace the quinoa with basmati rice or fragrant jasmine rice.
- Spicy version: add a touch of fresh red chili or a pinch of Espelette pepper to the sauce reduction.
- Chicken thigh version: make the same glaze with roasted chicken thighs for an economical alternative.
Mistakes to avoid
- Brushing on the teriyaki sauce too early in the cooking, which could burn the honey before the meat is cooked.
- Not draining the fat rendered by the duck, which would keep the sauce from sticking and soften the skin.
- Cutting the vegetables into pieces that are too big, which would hurt how evenly they blend with the quinoa grains.
Frequently asked questions
Can I replace the mirin in the sauce?
Yes, you can substitute the mirin with an equal amount of sweet white wine or rice vinegar with half a teaspoon of sugar added to keep the characteristic tangy-sweet balance.
How can I tell if the duck leg is cooked through?
The meat should be very tender when pierced with the tip of a knife and the juice running from the joint should be clear, not pink, after about fifty minutes in the oven.
Can I make the teriyaki sauce ahead of time?
Absolutely, you can reduce the soy sauce, honey and aromatics the day before and keep it chilled in a closed jar before briefly reheating it to coat the duck.
Should I remove the duck skin before eating?
No, be sure to keep the skin, since it holds the crispness and takes the caramelized sesame glaze, giving the dish all of its textural contrast.
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Sesame Glazed Duck Leg with Quinoa
Step 1 of 7
Preheat the oven to 350 °F. Gently score the skin of the duck legs with a knife without cutting into the meat, then season them with the salt and black pepper.
For this step
- 2 duck
- 1 tbsp olive oil
- 1 pinch of salt
- 1 pinch of black pepper
- ¼ cup soy sauce
- 2 tbsp honey
- 2 tbsp mirin
- 1 tsp ginger
- 1 garlic
- 1 cup quinoa
- 1/2 red bell peppers
- 1/2 zucchini
- 1/2 red onion
- 1 tbsp sesame seeds
- 2 basil
- 1 ⅓ cups water