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–+ servings

Harold's Restaurant Crispy Duck Parts Appetizer

Wait! Before you discard the wings and livers from your duck, Sous Vide Duck Parts make a great appetizer or starter! This recipe is from our friends at Harold's Restaurant in Houston.
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Course Appetizers, Entrées
Servings 2 people

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

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.

Notes

This recipe is provided courtesy of Harold's Restaurant in Houston.
Keyword Crispy Duck Parts, Harold's Restaurant, Houston, recipes, sous vide, winter
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