Duck Wings
Despite being larger than chicken wings they are not as common. They can be prepared with similar techniques but the best results come from being slow cooked. The prime wing has a single bone with great meat to bone ratio and can easily be eaten. The middle 2 bone wing joint is often not as plump as their chicken counterparts but not to be dismissed. Clare Smyth at Core in London has elevated the duck wing to a three Michelin star canape through a method of confit and glazing. Despite this they are commonly just roasted and used as a base to a duck sauce.
Confit prime wings
- For best results, French trim the prime wings by removing the knuckle. The meat will naturally shrink and expose the clean bone after cooking.
- For ease, cooking the wings sous vide is recommended.
- Heavily season the wings with sea salt flakes and rub all over with garlic and thyme. Tip: more flavours can be added at this stage, e.g. spice rub.
- Leave to cure for up to 6 hours in the fridge.
- Rinse wings and pat dry.
- Seal and vacuum on full in a single layer. Add braising liquid at this stage if required. If no liquid is added, they will cook in their own fat and juices resembling confit.
- Submerge in a water bath at 88°C and cook for 4-6 hours.
- Chill on ice in the bag.
Korean fried duck wings
- Remove wings from the pouch and remove excess fat and jelly.
- Dredge in flour seasoned with smoked paprika, ground ginger and garlic powder.
- Deep fry at 180°C for 5 mins till crispy and hot throughout.
- Toss in Korean BBQ sauce and garnish with spring onion and sesame seeds.
Interested in adding Duck Wings to your menu?
Contact our foodservice account manager James for more details on how to get Gressingham on your menu.