Duck wings

The wing parts of the duck carcass with dark meat, skin and cartilage, tough raw, becoming soft with long cooking, braised in soy sauce, confit, grilled and with beer.

Duck wings are the wing parts of the duck carcass with dark meat, skin, cartilage and small bones, quite tough raw but becoming soft and juicy with long cooking. They are long-braised and simmered in soy sauce, wine and spices, made into confit, roasted and grilled in a marinade and glaze, smoked, served as a snack with beer and boiled for a rich stock.

Recipes with this ingredient

Duck rietEuropean cuisine | Appetizers

Duck rillettes is a refined dish of European cuisine rooted in French gastronomic tradition. It is a delicate paste made from slowly braised duck meat, infused with the aromas of thyme, rosemary, and shallots that melts in your mouth. Duck fat adds richness and a velvety texture to the dish, while garlic provides a subtle spiciness. Rillettes are traditionally served chilled on crispy baguette or with pickled vegetables, creating a perfect balance of flavors. It is ideal for a cozy family dinner or as an exquisite appetizer on a festive table.