Been TRYING to be good and cook out of the freezer for a while....geez, it's getting boring.
I don't know how I ended up with so many duck parts and lots of wings in there, but yesterday I thawed them all and used this old recipe I've had, it seems, forever. Boy, are these good!!! Sat out front - when it's gorgeous in the Pacific Northwest, nothing beats it!! - and as neighbors stopped we all just grazed on these little goodies.
DUCK WINGS
Preheat oven to 350. Combine:
4 T. instant chicken bouillon
2 T. onion powder
2 T. hot paprika
2 T. flour
1 T. Cajun spice
1 tsp. cayenne
In a large bowl. Add 3 1/2 lbs. duck drumettes, toss till well coated & transfer to a large, shallow baking dish. Pour 1/4 cup hot sauce over drumettes, cover dish w/foil, & bake till tender, 2-2 1/2 hours, turning once halfway thru.
Remove foil, increase temp. to 400, & bake till drumettes are golden & sticky crisp, 15-20 min. more.
I did a poor man's version of a blue cheese dressing - a little of this and that to put on the wings. Great.
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Then I also had some legs, and stray parts and cooked those this way -
Beer Braised Duck
Recipe from kitchencapers/Gina (a great cook!!!)
2 cans Stout Beer
half a duck(discard head, neck, web feet)
1" of ginger, thinly sliced
1 tsp. salt
Szechuan pepperorn, ground
1 T. olive oil
Wash, clean duck and rub with salt and pepper
Fill a deep casserole with stout and add duck to marinate for at least 4 hours.
Heat up wok (or skillet) with oil and add ginger to fry till fragrant.
Add duck, skin down and fry till the skin is slightly cooked.
Add rest of stout liquid to boil for 5 min. Pour the contents into a slow cooker and let it simmer for 2 hours over low heat.
Remove duck from the slow cooker to cool before slicing. Drizzle sauce over it.
---
We loved both of the above - the wings are really addictive.
I don't know how I ended up with so many duck parts and lots of wings in there, but yesterday I thawed them all and used this old recipe I've had, it seems, forever. Boy, are these good!!! Sat out front - when it's gorgeous in the Pacific Northwest, nothing beats it!! - and as neighbors stopped we all just grazed on these little goodies.
DUCK WINGS
Preheat oven to 350. Combine:
4 T. instant chicken bouillon
2 T. onion powder
2 T. hot paprika
2 T. flour
1 T. Cajun spice
1 tsp. cayenne
In a large bowl. Add 3 1/2 lbs. duck drumettes, toss till well coated & transfer to a large, shallow baking dish. Pour 1/4 cup hot sauce over drumettes, cover dish w/foil, & bake till tender, 2-2 1/2 hours, turning once halfway thru.
Remove foil, increase temp. to 400, & bake till drumettes are golden & sticky crisp, 15-20 min. more.
I did a poor man's version of a blue cheese dressing - a little of this and that to put on the wings. Great.
-------
Then I also had some legs, and stray parts and cooked those this way -
Beer Braised Duck
Recipe from kitchencapers/Gina (a great cook!!!)
2 cans Stout Beer
half a duck(discard head, neck, web feet)
1" of ginger, thinly sliced
1 tsp. salt
Szechuan pepperorn, ground
1 T. olive oil
Wash, clean duck and rub with salt and pepper
Fill a deep casserole with stout and add duck to marinate for at least 4 hours.
Heat up wok (or skillet) with oil and add ginger to fry till fragrant.
Add duck, skin down and fry till the skin is slightly cooked.
Add rest of stout liquid to boil for 5 min. Pour the contents into a slow cooker and let it simmer for 2 hours over low heat.
Remove duck from the slow cooker to cool before slicing. Drizzle sauce over it.
---
We loved both of the above - the wings are really addictive.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com