This duck wing recipe makes a lovely nibble, the wings can be confited in advance then stored in duck fat in the fridge for several weeks and just taken out and crisped up in the oven when needed.
Confit duck wings
Duck wings/drumettes allow 2-3 per person
2 bay leaves
Per kg of duck
2 sprigs of thyme, leaves picked
2 sprigs of rosemary, chopped
2 cloves of garlic, finely chopped
1.Mix salt, thyme, rosemary and garlic in a bowl big enough to hold all the duck.
Add duck and toss to coat
Cover bowl and place in the fridge for 24 hours.
The following day:
2.Rinse duck and wash off salt mixture and pat dry.
3.Place in an ovenproof saucepan with a lid, add duck and bay leaves, bring to a simmer, cover with a lid and cook in oven at 140C for 2 1/2 to 3 hours or until tender and begining to come away from the bone.
4.If wishing to use straight away, remove from fat.
(If wanting to use at a later date, transfer duck and fat into a container and place in fridge until required.)
5.When ready to serve duck, place on a rack place over a roasting tin and put in a hot oven for 5 mins until skin is crisp or put in a hot frying pan and fry for a couple of mins until crisp.
These are also delicious if you put them in a frying pan, when hot at 4tbsps honey and cook for a few minutes, basting with honey until completely coated and hot.