Crispy Duck Wings with Peanut – Ginger Sauce, Herbs and Chilies
6 each duck wings (ask your favorite butcher)
1 pint rendered duck fat
2 Tablespoons salt
1 teaspoon freshly ground black pepper
1/2 cup GSPW Peanut-Ginger Sauce
1 each red jalapeño, thinly sliced
1 Tablespoon cilantro, chopped
1 Tablespoon mint, chopped
Preheat your oven to 250 degrees. Generously season duck wings with salt and pepper. Place in a shallow, oven proof pan and let sit for 30 minutes. In the meantime, slowly melt down the duck fat to the liquid state. Pour warm duck fat over the wings, just until submerged. Cook the wings in the oven for 1 hour or so, until the wings are easy to pull apart, but not falling off the bone. Remove from oven and rest about 20 minutes. Using a slotted spoon, remove wings from fat and place on a tray.
Raise your oven to 425 degrees (and if you have the option of a fan). Place the tray of duck wings in the super hot oven for 10 minutes, until they sizzle and form a crispy exterior. Meanwhile, strain the warm duck fat to remove any unwanted duck pieces. Pour into container and keep in your refrigerator until next time.
After wings get crispy, toss in Peanut-Ginger Sauce, sliced chilies and chopped herbs.
You may need a wet towel.