Sichuan Braised Duck Legs with Black Bean and Chili Sauce

Name: Sichuan Braised Duck Legs with Black Bean and Chili Sauce
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 4 servings
Ingredients: 4 duck legs (about 200g each), skin on, patted dry; 1 tbsp vegetable oil; 4 garlic cloves, finely minced; 2 tbsp fresh ginger, finely julienned; 3 scallions, white and green parts separated, sliced; 2 tbsp fermented black beans, rinsed and lightly mashed; 2 red Thai chilies, thinly sliced; 3 tbsp light soy sauce; 2 tbsp Shaoxing wine; 1 tbsp Chinese black vinegar; 1 tbsp rock sugar or light brown sugar; 250 ml chicken stock; 1 star anise; 1 cinnamon stick (5cm); 1 tsp sichuan peppercorns, lightly crushed; 1 tbsp toasted sesame oil; Fresh cilantro leaves for garnish

Tender duck legs slowly braised in a bold Sichuan sauce of fermented black beans, fresh chili, and sweet soy, delivering a richly layered sweet-savory protein dish.

Prep20 minCook90 minTotal110 minServes4Difficultymedium

Method

How to make it

01
Preheat a Dutch oven over medium heat and add the vegetable oil.
02
Season the duck legs with salt. Place them skin-side down in the hot oil and sear until the skin is golden brown and crisp, about 7 minutes. Flip and brown the other side for 3 minutes. Remove and set aside.
03
Discard excess fat, leaving about 1 tbsp in the pot. Add garlic, ginger, and the white parts of scallions; cook until fragrant and onions turn translucent, about 3 minutes.
04
Stir in fermented black beans and sliced chilies; cook for 1 minute until aromatic.
05
Add soy sauce, Shaoxing wine, black vinegar, and rock sugar; stir to dissolve sugar and combine.
06
Return duck legs to the pot, skin side up. Add chicken stock, star anise, cinnamon stick, and crushed Sichuan peppercorns. Bring to a gentle simmer.
07
Cover with the lid slightly ajar and braise on low heat for 75-90 minutes, turning the legs halfway through, until duck is tender and sauce thickened.
08
Remove star anise and cinnamon stick. Adjust seasoning with salt or soy sauce if needed.
09
Drizzle with toasted sesame oil and sprinkle green scallions and cilantro over the top before serving.

From the editor

Cooking tips

Searing the duck skin first renders the fat and crisps the skin, preventing it from becoming soggy during braising.
Fermented black beans can be rinsed and lightly mashed to mellow their saltiness and release more flavor into the sauce.
If you don’t have Shaoxing wine, dry sherry is a good substitute with a similar depth.
Leftovers reheat well and the flavors deepen after a day, making it a good dish to prepare in advance.

Published June 15, 2026