Gilded Osmanthus Honey Duck

Instructions

1. 1

   Rinse the duck legs and pat them thoroughly dry with paper towels.

   ~5 min
2. 2

   In a large pot, combine honey, soy sauce, Shaoxing wine, dried osmanthus flowers, ginger slices, star anise, and cinnamon stick. Add 500 ml of water.

   ~5 min
3. 3

   Bring the liquid to a gentle simmer over medium heat. Add the duck legs to the pot, ensuring they are submerged in the liquid.

   ~5 min
4. 4

   Cover the pot and reduce the heat to low. Let the duck legs braise for 2 to 2.5 hours, or until they are fork-tender and the meat is easily pulled from the bone.

   ~150 min
5. 5

   Carefully remove the duck legs from the pot using a slotted spoon and set them aside. Strain the braising liquid through a fine-mesh sieve into a clean wok or saucepan, discarding the solids.

   ~5 min
6. 6

   Bring the strained braising liquid to a simmer over medium heat. In a small bowl, whisk together cornstarch and 30 ml of water to create a slurry.

   ~3 min
7. 7

   Gradually whisk the cornstarch slurry into the simmering braising liquid until it thickens into a glossy sauce. Stir in the sesame oil.

   ~3 min
8. 8

   Return the duck legs to the wok with the thickened sauce. Gently toss to coat the duck legs evenly with the sauce. Allow them to simmer for another 5 minutes to absorb the flavors.

   ~5 min
9. 9

   Serve the Gilded Osmanthus Honey Duck hot, drizzled with extra sauce.