Season the Duck with salt, all spice, pepper, and garlic powder in a bowl and toss, sprinkle again and toss.
Sauté the wings with oil until golden brown on the bottom and flip the wings (3-4 minutes per side).
Chop jalapeno, Serrano, pacilla pepper, and white onion. Place peppers, onions, rosemary, and thyme in hotel pan.Add little dog beer.
Place the wings on the bed of veggies and place in oven at 325 degrees for 3 hours.Take out and cool in the fridge.
Take the duck wings out of the oven and strain the peppers from the hotel pan into a pot and reduce by 25%. Takes an hour to reduce and it is used as a sauce. Cool the wings.
Preparing the dish:
Place 3 wings and a ½ cup of stock in a sauté pan for 5 minutes (flip at half way point)
Place duck wings on a plate and cover with duck sauce, garnish with pickled peppers.
|Duck Wings||10 lbs.|
|All Spice||4 ounces|
|Garlic Powder||4 ounces|
|Black Pepper||4 ounces|
|Jalapeno - Unchopped||2 lbs|
|Serrano - Unchopped||2 lbs|
|Picilla Pepper - Unchopped||2 lbs|
|Habanera - Unchopped||1 lbs|
|White Onion - Unchopped||2-3 Onions|
|Fresh Rosemary||7-8 stocks|
|Fresh Thyme||50 stocks of thyme|
|Beer – Little Dog||½ Gallon|
|Duck Stock||½ Gallon |
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