Jul 13 2026
Restaurants›Roy's Waikiki›Coriander Soy Hudson Valley Duck Breast & Leg Confit Recipe

Coriander Soy Hudson Valley Duck Breast & Leg Confit Recipe

Inspired by Roy's Waikiki
Time2h 30m
Serves2

Thai Style Lilikoi, Hibiscus Port Wine

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Ingredients

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Duck Preparation

Lilikoi Sauce

Method

Duck Preparation

  1. 1

    Prepare the Duck

    Season the duck breasts and legs with salt, black pepper, and crushed coriander seeds. Marinate for at least 1 hour or overnight in the refrigerator.

  2. 2

    Cook Duck Legs

    In a pot, cover the duck legs with olive oil and cook on low heat for about 2 hours until tender and confit. Remove and drain on paper towels.

  3. 3

    Sear Duck Breasts

    Heat a skillet over medium-high heat. Sear the duck breasts skin-side down for about 6-8 minutes until crispy. Flip and cook for another 3-4 minutes. Let rest before slicing.

Lilikoi Sauce Preparation

  1. 4

    Make the Sauce

    In a saucepan, combine lilikoi puree, hibiscus tea, port wine, honey, and lime juice. Simmer on medium heat until reduced by half, about 15-20 minutes. Adjust sweetness and acidity to taste.

Plating

  1. 5

    Serve

    Slice the duck breast and arrange it on a plate. Add the confit duck leg alongside. Drizzle with the lilikoi hibiscus sauce and garnish with fresh herbs if desired.

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