(Photo courtesy of Chef Adam Berkelmans)
January 31, 2025
By Adam Berkelmans
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There’s a reason orange and duck go so well together. The bright acidic citrus cuts through the richness of the duck in such a pleasing way that the dish has been made in some version or another for well over 600 years!
This recipe takes the classic Duck à l’Orange recipe and squeezes it into a delicious sauce to coat crispy-tender duck wings. Since wild ducks do so much flying, you’ll need to tenderize their wings much more aggressively than chicken wings. I recommend just using a slow cooker to take some of the work out of it.
Save those wings over the season (feel free to dispose of the wing tips, which are frustratingly hard to pluck) and make a batch of these sticky wings when it’s all over.
Makes: 12-20 wingsPrep Time: 10 minsCook Time: 4 Hours
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Ingredients:
12-20 separated duck wing pieces 2 cups duck stock or water 2 tablespoons Triple Sec or Cointreau orange liqueur Juice and zest of 1 large navel orange 3 tablespoons orange marmalade 1/4 teaspoon kosher salt 1 teaspoon cornstarch 1 teaspoon water Directions and Prep:
Add the duck stock and wings to a slow cooker and cook on the high setting for 3-4 hours, or until very tender. Make the sauce by adding triple sec, orange juice and zest, marmalade, and salt to a small saucepan. Set over medium heat and bring to a simmer for 5 minutes. Make a slurry by mixing the cornstarch with the water. Add to the sauce and simmer until thickened. Drain wings from liquid (save the liquid, which is essentially rich duck stock, for another purpose). Transfer wings to a sheet pan and set under the broiler for 5 minutes per side, or until quite crispy. Toss in sauce (or serve sauce on the side to dip) and serve. Enjoy! (Photo courtesy of Chef Adam Berkelmans)