Easy-Breezy Duck Wings

This recipe is so simple, and yet so yummy! Duck wings are more flavorful than chicken or turkey wings, but won't break the bank. Roasting them on top of the potatoes allows the duck fat to baste the potatoes while they roast. Easy-Breezy!

  • 1 lb KOL Foods pastured, organic Duck Wings per person, sectioned
  • 1/2 lb Potatoes per person, peeled and cut into roasting-size pieces (you can parboil them if you want so the roasting goes quicker)

Marinade Ingredients per 1 lb of wings:

(all these ingredients are optional: use as you like, substitute to your own taste - just make sure there is a bit of acid, like orange juice or vinegar, in the mix.)

  • 3/4 c Orange Juice
  • 1/4 c Rice Vinegar
  • 2 teaspoons Soy Sauce (a very little bit)
  • Sesame oil (a drop)
  • Ground Black Pepper to taste
  • 1 Star anise, crushed
  • Water to cover wings

Marinade the duck wings for at least an hour (overnight is also fine). Shake the marinade off the wings.

Preheat the oven to 325 F.

Put the potatoes in an oven dish, spread the duck wings on top. Bake in the oven for 30 minutes, turn the wings over and bake for another 30 minutes. (Baking them this long will allow more of the fat to render and flavor the potatoes. You can speed up the process by baking at 400 F for 15 minutes on each side, but more fat would remain on the duck wings.)

Enjoy your duck wings with a nice glass of beer; an amber or brown ale, or a Belgian double will help the duck (and your smile) shine.