Parmesan crusted duck wings

The wings of the duck are great, but because they’re so hard working, you have to show them some love to bring out their tender best. This week, I toyed with the idea of cooking them confit style with the legs, but decided instead, to simmer them gently in some rabbit broth I had in the fridge left over from prepping my fried rabbit two ways and finish them with a crunchy parmesan crust.

Parmesan crusted duck wings

Parmesan crusted duck wings

Cooking them in the broth was a great idea, I recommend it highly as a step in this dish, but also for the broth you get at the end. It doesn’t really matter what kind of stock you simmer them in, but it’s worth thinking about the complexity of both final products, so I think a land based animal would be good, for example ham or pork stock would be great. I made a farmhouse risotto with the broth. You could just serve it as a soup, because it has a lovely, complex flavour. I enjoyed the risotto though.

Once you have the soft, meltingly tender duck wings, it’s easy to coat them in this lovely parmesan crust and throw them in the oven to cook to crisp perfection. You could serve them as a starter, as I did, or as a meal for one with salad/vegies. Of course you can easily double, or triple the recipe and serve them en masse as a bar snack/tapas

Serves 2 as a starter

2 duck wings
1/2 litre stock
2 tablespoons flour
1/2 teaspoon each, salt and pepper
1 egg, beaten
1/4 cup parmesan, finely grated (feel free to use the rind)
1 tablespoon fresh parsley, finely chopped

Place the duck wings and stock in a small saucepan. Make sure the wings are covered with liquid (if they’re not, add enough water to cover the wings). Place on a low heat and gently cook for two or more hours. Turn the heat off and let the wings cool in the cooking liquid.

Preheat the oven to 180oC.

Remove the wings from the liquid. Reserve the liquid for another use (such as farmhouse risotto). Gently cut the wings into three segments.

Season the flour with the salt and pepper and place in a plastic bag. Crack the egg into a bowl and beat. Mix the parmesan and parsley on a plate.

Place the wing segments in the bag of flour, and shake till coated. Transfer the wing pieces to the egg bowl, and coat each piece with egg, before transferring to the parmesan for a thorough coating.

Arrange the wing pieces on a lined baking tray and bake till golden, turning throughout the cooking process. This will probably take around 25 minutes.

Serve immediately and enjoy.

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