I’ve been wanting to make this for a fortnight. I tried the Blood Plum Finishing Vinegar La Barre Olives sell at the Capital Region Farmers Market and knew that I had to use it for this exact purpose. I’m glad I did. It was simple as pie and truly delicious. You should pick yourself up a bottle and do it yourself.
|2||duck wings, cut into three segments|
Combine the vinegar and duck wings in a suitable ovenproof dish. Bake at 180oC for at least two hours. The meat should be falling from the bone, and the vinegar should be dark and sticky on the duck. Serve with Asian greens, stir fired with a little ginger and soy sauce; and rice (I used red rice).