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Garlic Parmesan Duck Wings

12 Sep

I’m very lucky to have a husband who does nice things for me.  One of the nice things he does is surprise me by buying some meat, even though he doesn’t eat it.  For the second time, I came home, opened the fridge, and saw a package of duck wings waiting for me.

Now, duck wings are finnicky.  Unlike chickens, ducks actually use their wings – like, a lot.  So they take a lot more cooking to get them tender.  To add to the difficulty, ducks are fatty.  Meaning there is a lot of fat to render from their wings before you can get the skin crispy.  But when done well, man, are they delicious.  I knew I wanted to do a spin off of traditional chicken wings.  Basically, tender meat, crispy skin, and some sort of delicious sauce to tie the whole thing together.  I settle on garlic parmesan sauce, because I had all the ingredients on hand and because I’d already eaten a whole mess of buffalo wings at our moot court fundraiser a few days beforehand.  Plus, I thought it would stand up well to the full-flavored duck without overpowering the unique flavor of the meat.  And, in that, I was right.

As you can see from the picture above, these aren’t typical pick-em up and eat-em wings.  I did a combination of that, but also used a fork to get the meat that literally fell off the bone.  The Parmesan, butter, garlic, and basil flavors of the sauce both complemented and elevated the flavor of the duck, making this a meal to really write home about.

Garlic Parmesan Duck Wings

Duck Wings:

6 duck wings

Kosher salt

Freshly cracked black pepper

1 tbs. garlic powder

2 tsp. cayenne pepper

2-3 cups beef suet, roughly chopped

1/2 tsp. dried oregano

1/2 tsp. garlic powder

Liberally season the wings on both sides with salt and pepper.  Season with garlic powder and cayenne pepper.  Wrap very tightly in saran wrap and refrigerate at least overnight or up to 48 hours.

Preheat oven to 200º.

Over low heat, melt about half of beef suet.  Place half of the unmelted suet on the bottom of an oven proof sauce pan or small Dutch oven that will snugly fit the wings.  Add the wings.  Pour melted suet over the wings, and top with remaining unmelted suet.

Cover and transfer to oven.  Cook 8 hours or until wings are very tender and meat is falling from the bones.

Remove from the oven.

You can either use these immediately or let it cool to room temperature and store in the refrigerator for up to a week.

Remove the wings from the fat.  If you have set it aside and let it cool, reheat over medium heat so the wings can be removed, as the fat will solidify.

Preheat oven to 425°.

Season with oregano, rosemary, and 1/2 tsp. garlic powder.

Lay the duck wings in a casserole dish.  Bake the wings for 20-25 minutes, flipping halfway through, until skin is crispy and wings are heated through.

Toss with garlic-parmesan sauce (see below).  Serve immediately.

Garlic Parmesan Sauce:

2 tbs. melted butter

2 garlic cloves, minced

1/4 cup Parmesan cheese, grated

1/2 tsp. cayenne pepper

2-3 tbs. Thai basil, minced

Mix together all ingredients.  Set aside.

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