6-8 Free 2 range duck wings (3-4 p/person)
2cm piece of ginger chopped
6 cloves garlic chopped
60ml Black bean sauce
120ml Light soy sauce
120ml Dark soy sauce
2 tbsps groundnut oil
120ml hoisin sauce
2 tbsps sesame seeds
Spring onions cut into fine julienne
Add hoisin sauce and toss to coat, sprinkle with sesame seeds
Place all braising liquid ingredients and duck wings into a saucepan and cover with water. Bring to a simmer and simmer gently for about 2 hours or until duck wings are tender.
note: it is important the duck wings are tender at this stage as they will not become any more tender with the second stage of cooking.
Remove duck wings from stock and leave to cool.
(Braising liquid can be frozen and re-used)
This stage of the recipe can be done well in advance and the wings can be kept in the refrigerator until required.
Serve garnished with spring onion shreds.
Eat with fingers.
Provide finger bowls to clean up all the sticky goodness from your fingers.
Sticky Hoisin Duck Wings
Place a wok or large frying pan over a high heat, add 2tbsps groundnut oil and fry until crispy.