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Duck Confit

October 3, 2017

Honey & Hoisin Glazed Duck Confit

sweet sticky rice, mango, cashews & coconut milk

serves 4 as an entree

 

Duck:

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

 

Garnish:

1/2 cup cashews

1/2 # bean spro

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.

 

PLATING

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

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