Recipe courtesy of Fork-n-Cork

Confit Duck Wings

  • Level: Intermediate
  • Total: 7 hr (includes marinating and cooking time)
  • Active: 1 hr
  • Yield: 10 to 15 servings
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Ingredients

5 pounds duck drumettes

10 cloves garlic, smashed 

10 sprigs thyme

2 tablespoons salt 

1 1/2 tablespoons sugar 

1 tablespoon juniper berries 

1 teaspoon black peppercorns

1 gallon rendered duck fat or a 50/50 combination of olive oil and melted unsalted butter 

Cornstarch, for dredging

Vegetable oil, for deep-frying

Orange-Habanero Sauce, for serving

Hot Honey Garlic Sauce, for serving

Orange-Habanero Sauce:

12 ounces orange marmalade

3 tablespoons ground black pepper 

2 tablespoons hot sauce, such as Habanero Tabasco 

2 tablespoons salt 

Hot Honey Garlic Sauce:

6 ounces minced garlic

4 sticks (2 cups) butter, melted 

1 tablespoon bullet chile flakes

1 1/2 cups honey 

Directions

  1. Preheat the oven to 225 degrees F.
  2. In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours.
  3. In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover.
  4. Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours.
  5. Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch.
  6. Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce.

Orange-Habanero Sauce:

  1. Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator.

Hot Honey Garlic Sauce:

  1. In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the chile flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator.

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