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Ingredients
- Duck wings, livers, from one or two ducks
- ½ cup of duck or chicken stock
- fresh thyme
- Salt & Pepper
- 3 cups rice flour
- ½ cup soy sauce
- ½ cup of rice wine vinegar
- 1 tablespoon garlic -- minced
- 1½ teaspoons ginger powder
- 2 tablespoons Siracha
- 2 tablespoons honey
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 cup olive oil
Ingredients
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Instructions
- Season duck generously with salt and pepper.
- Seal duck in vacuum bags with the fresh thyme and stock. Place in 140 F (60 C) water bath for 4 to 6 hours. Remove from the bags and drain well.
- Toss duck parts in the rice flour and then fry at 325 degrees until crispy for 2-4 minutes.
- To make the sauce, combine the ingredients then ad the olive oil and mix well.
- After the duck is ready, toss it in the sauce and serve.
Recipe Notes
This recipe is provided courtesy of Harold's Restaurant in Houston.
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