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D76adb45 2e7e 41c3 81de 95b7dccf3ce3  2017 06 10 04 18 00

Fried duck wings

Did a basic equilibrium brine on the wings (2.5% by weight) for 24 hours. I know duck isn't a white meat, but I wanted to remove some of the gaminess

The sauce is garlic, ginger, and reduced soy sauce, oyster sauce, hoisin, honey, and sriracha

Sous vide the wings for 3 hours at 155 in some rendered duck fat

Fried off the wings in Peanut oil on really high heat, not to cook them too much, just to brown them

Tossed them with the sauce, and topped with cilantro, green onion, and sesame seeds