These organic duck wings are slow-roasted until tender, then finished in a glossy, savoury-sweet glaze scented with warming five-spice and fresh orange. Rich, aromatic and deeply comforting, they’re perfect for sharing or serving as a standout centrepiece with simple sides.
Serves
2–3 as a main, or 3–4 as a sharing plate
Ingredients
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520g organic duck wings
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1 tsp Chinese five-spice powder
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1 tsp sea salt
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Freshly ground black pepper
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1 tbsp sunflower or rapeseed oil
For the glaze:
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Zest and juice of 1 orange
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3 tbsp light soy sauce or tamari
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2 tbsp honey or maple syrup
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1 tbsp rice wine vinegar
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1 clove garlic, finely grated
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1 tsp fresh ginger, finely grated
Method
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Slow roast the duck
Preheat the oven to 160°C (fan). Pat the duck wings dry and place in a roasting tin. Toss with the oil, five-spice, salt and black pepper. Roast uncovered for 1 hour, turning once, until the wings are tender and much of the fat has rendered. -
Make the glaze
While the duck is roasting, combine the orange zest and juice, soy sauce, honey, vinegar, garlic and ginger in a small bowl. -
Glaze and caramelise
Pour off most of the rendered duck fat (save it for roasting potatoes). Increase the oven temperature to 200°C. Pour the glaze over the wings, turning them to coat evenly. Return to the oven for 20–25 minutes, turning once, until sticky, glossy and caramelised. -
Finish and rest
Remove from the oven and allow to rest for a few minutes. Spoon over any remaining glaze from the tin before serving.
To Serve
Serve with steamed jasmine rice, stir-fried greens, or crisp cucumber dressed with a splash of rice vinegar and sesame oil. Sprinkle with spring onions or toasted sesame seeds if you like.
Why this recipe works
The natural richness of organic duck pairs beautifully with citrus and spice. Slow cooking keeps the wings succulent, while the final glaze adds balance and depth without overpowering the quality of the meat.
