Often overlooked the wings from a duck are absolutely delicious when cooked correctly and this Oriental inspired dish from our Tanda Tula kitchen is just that…. perfection!
This crispy treats are like a sophisticated, adult version of fried chicken. They are super simple to make and your guests will keep going back for more!
Ingredients:
- 8 duck wings
- 1 med white onion
- 1 stalk leek
- ½ cup soya sauce
- 1 teaspoon chilli flakes
- 2 tablespoon honey
- 15g fresh ginger, finely Grated
- 2 clove fresh garlic, finely grated
- 1 cup corn flour
- 2 tablespoon sesame seeds
Method:
- Trim off the tips of the duck wings and then cut through the elbow joint. Each duck wing should yield 2 portions.
- Roughly dice the onion and the leek.
- In a deep sauce pan, sauté the onion and leek until translucent.
- Add the duck wings and enough water to cover. Simmer for 15 – 20 minutes.
- In a separate bowl, mix the soya sauce, chilli flakes, grated ginger, garlic and honey together.
- Once the duck wings have cooked, remove from the water and place directly into the soya marinade. Add ½ cup of duck stock to the marinade.
- Mix well to coat all the duck wings and then marinade overnight.
- Fill a deep sauce pan with 1½ litres of sunflower oil and heat to 170ᵒC.
- In an bowl, mix the corn flour and sesame seeds together.
- Coat the duck wings in the corn flour and then deep fry until golden brown and crispy.
- Once cooked, drain the wings on paper towel to absorb any excess oil.
- Serve hot with a sweet chilli dipping sauce.
