Organic Duck Wings

Our organic ducks are from a local farm, nestled away in the depths of Devon. The rich flavour of duck lends itself to the fragrant spices. Try baking these organic duck wings in a sticky, spiced honey glaze for a quick, delicious meal.

Good To Know

Previously Frozen

Ingredients & Nutritional's

Organic and free-range Duck.

Nutritional values per 100g

Calories: 100 kcal / 420 kJ
Fat: 3g
(of which Saturates 1g)
Carbohydrates: 0g
(of which Sugars 0g)
Fibre 0g
Protein: 17g
Salt: 0.2g

How To Store 

Our Duck Wings are sent on the defrost and will arrive with a 3-day shelf life (including the day of delivery).

This product is sent on the defrost and can't be refrozen.   

Our Farms & Suppliers

From an organic parent flock of Peking ducks, our ducklings arrive with our lovely farmer, Ross for a first week on the farm cosying up under heat lamps. On the East Devon farm, they then spend another week pottering indoors before they are ready to go wild exploring further afield on the Devon hills. With a fresh pool to splash and bathe in, and straw-filled houses to recline when all the frolicking gets too much, these ducks are a chilled-out bunch. Open fields to roam allow for a totally organic and natural development. The riverbed of the Otter is the perfect backdrop for slow-growing growing plump, well-fed ducks

How To Cook  

We recommend: 

Crispy Duck Wings Recipe

Ingredients:

• 900g Duck wings
• Salt and pepper (to taste)

For the Marinade:

• 4 cloves garlic (minced)
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar (or apple cider vinegar)
• 1 tsp five-spice powder
• 1 tsp fresh ginger (grated, or 1/2 tsp ground ginger)
• 1 tbsp sesame oil (or vegetable oil)
• Optional: 1 tsp chili paste or sriracha for heat

Instructions:

1. Prepare the Duck Wings:

• Pat Dry: Pat the duck wings dry with paper towels to ensure they crisp up nicely.
• Season: Season the wings with salt and pepper.

2. Make the Marinade:

• In a mixing bowl, combine the minced garlic, soy sauce, hoisin sauce, honey, rice vinegar, five-spice powder, ginger, sesame oil, and chili paste (if using). Whisk until well combined.

3. Marinate the Duck Wings:

• Marinate: Place the duck wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, making sure they are well coated. Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight for maximum flavour.

4. Preheat the Oven:

• Preheat your oven to 200°C (400°F).

5. Prepare for Baking:

• Remove the wings from the marinade and shake off excess. Arrange the wings in a single layer on the wire rack.

6. Bake the Duck Wings:

• Bake in the preheated oven for 30-35 minutes until the wings are crispy and golden brown. You can flip them halfway through for even cooking.
• If you want extra crispiness, you can broil them for the last 2-3 minutes, but keep a close eye to prevent burning.

7. Serve:

• Remove the duck wings from the oven and let them rest for a few minutes.
• Serve hot, garnished with sesame seeds and chopped green onions if desired. These wings are great as an appetizer or main dish, paired with a side of rice, noodles, or vegetables.