Sticky Duck-Dogs with Chopped Mango Slaw & Chinese Crisps Recipe

Preheat the grill or grill pan to medium heat.

In a small bowl, mix together the hoisin sauce, soy sauce, and honey. Set aside.

Grill the duck sausages for about 10-12 minutes, or until cooked through.

While the sausages are grilling, combine the shredded green and red cabbage, diced mango, cilantro, mint leaves, and roasted peanuts in a large bowl. Toss to combine.

Heat vegetable oil in a deep frying pan. Once the oil is hot, carefully add in the Chinese crisps and fry until golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt.

Brush the grilled duck sausages with the hoisin glaze and continue grilling for an additional 2 minutes, or until the glaze is sticky and caramelized.

Toast the hot dog buns on the grill for a minute or two, until lightly charred.

To assemble the sticky duck-dogs, place a grilled duck sausage in each hot dog bun. Top with a generous amount of the chopped mango slaw and garnish with Chinese crisps.

Serve immediately and enjoy!