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Confit Duck Wings

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Photo by Brenda Maitland

Confit Duck Wings
From Cava

Yield: one serving

Ingredients:

6 Confit Duck Wings (recipe below)

1 cup Citrus Sweet and Sour Sauce (recipe below)

1 cup Avocado Aioli (recipe below)

2 oz. sweet potato chips

Plating:

Toss fried wings in a bowl with enough Sweet and Sour Sauce to coat them, about 1 + ½ oz.

Arrange on a plate and drizzle with Avocado Aioli, about 1 + ½ oz.

Garnish with sweet potato chips. Remaining sauce can be used for dipping or other dishes.

Confit Duck Wings

Ingredients:

6 duck wings

Creole seasoning

4 cups vegetable oil

1 tsp. each of juniper berries, cardamom seed, mixed peppercorns, and star anise placed in a pouch made of cheesecloth and tied at the top.

Method: 

Preheat oven to 300° F.

Season wings with Creole seasoning. Submerge wings in 2 cups oil inside roasting pan. Add sachet; cover and bake for approximately 4 hours or until meat starts to pull away from the bone.

Remove from oil and allow to drain and cool on flat colander or sheet pans.  Refrigerate overnight if possible.

To finish: Heat 2 cups vegetable oil in fryer or heavy saucepot. When oil reaches 350° F, add cold wings and fry about 3 minutes to warm the inside while sealing in the juices and sear the outside until the skin is crispy. Remove and place on paper towels to drain.

Citrus Sweet and Sour Sauce

Ingredients:

½ cup sugar

½ cup water

1 tsp. Sambal Asian chile paste

½ cup rice wine vinegar

1/8 cup honey

½ cup orange juice

2 tsp. garlic, minced

2 tsp. shallots, diced

2 tbsp. cornstarch

2 tbsp. water

salt and pepper to taste

Method:

Combine first eight ingredients in a medium saucepot and bring to a boil.

Make a slurry of the cornstarch and water, stirring together until milky. Slowly add the slurry to the sauce mixture to thicken. Stir for about 5 minutes. Salt and pepper to taste.

Avocado Aioli

Ingredients:
1/3 cup avocado, puréed
2/3 cup basic aioli 

Method: Mix puréed avocado with aioli.
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