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Duck Confit

a close up of a plate of food

Honey & Hoisin Glazed Duck Confit

Sweet sticky rice, mango, cashews & coconut milk

Serves 4 as an entree


  • 8 legs duck confit

Mango Sticky Rice:

  • 1 package banana leaves
  • 1 ripe mango, diced
  • 2 1/2 cups thai sweet sticky rice, soaked in water
  • 1/2 cup
  • Coconut milk
  • 1/2 cup white sugar
  • 1 tsp. salt

Hoisin Glaze:

  • 1/2 cup hoisin
  • 1/2 cup oyster sauce
  • 1/2 tsp. chile paste
  • 1/2 tbl. soy sauce
  • 1 1/2 tbl. honey
  • 2 tbl. sesame oil
  • 2 tbl. ginger, minced
  • 2 tbl. garlic, minced


  • 1/2 cup cashews
  • 1/2 bean sprouts
  • Uts
  • 12 sprigs cilantro
  • 2 cups canola oil

For the Sweet Sticky Rice

Place rice in a steamer, steam for 10-15 minutes. Mix the coconut milk, sugar, & salt and bring to a simmer, add to cooked rice and fold in mango. Wrap with banana leaves and tie with butchers twine. Steam for an additional 5 minutes.

For the Duck Confit

Heat canola oil in a large sauté pan and pan fry duck confit until crispy on both sides.

For the Hoisin & Honey Glaze

In a small pot sauté ginger & garlic in sesame oil then combine hoisin, honey, oyster sauce, chile paste, soy sauce, and mix. 


Reserve 2 tbl. canola and sauté bean sprouts briefly then add hoisin & honey glaze. Place rice wrap in bowl and open. Top with duck confit then bean sprout mixture. Garnish with cilantro & cashews