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Brennan's Duck Wings

Hunter's Crispy Duck Wings

Call an audible on game day for these Crispy Duck Wings from Executive Chef Danny Trace of Brennan's of Houston! Coated in a Crystal Hot Sauce Beurre Blanc with Five Pepper Jelly.
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Course Appetizers
Servings 4

Ingredients
  

  • 1/2 cup grapeseed oil
  • 8 Rohan or Pekin Duck Wings braised
  • 1/2 cup all-purpose flour
  • 1/4 cup Crystal Hot Sauce Beurre Blanc
  • 1/4 cup Five Pepper Jelly
  • 12 Pickled Okra
  • 1 bunch Frisée Lettuce
  • Creole seasoning to taste

Braised Duck Wings:

  • 8 Duck Wings
  • 1 Tbsp dried oregano
  • 2 Tbsp garlic minced
  • 1 carrot chopped
  • 2 CELERY STALKS chopped
  • 2 onions diced
  • 2 bay leaves
  • 1 cup red wine
  • Salt and pepper to taste
  • 1/4 cup grapeseed oil

Five Pepper Jelly:

  • 1 1/2 cups light corn syrup
  • 1 1/4 cups white vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 each Red, Yellow, Green Bell Pepper seeded and brunoise
  • 1 jalapeño pepper seeded and brunoise
  • Salt and black pepper to taste

Crystal Hot Sauce Beurre Blanc:

  • 1/3 cup Crystal hot sauce or your favorite
  • 1/4 cup heavy cream
  • 6 Tbs. unsalted butter

Instructions
 

For the Braised Duck Wings:

  • Season the Duck Wings with the garlic, oregano, salt and pepper.
  • To a large stock pot, on medium high heat, add Wings and sear on both sides. Add the Carrots, Bay Leaves, Onion and Celery. Deglaze with Red Wine. Pour in the Stock and bring to a boil and cut down to a simmer. Cook for two hours and reserve Wings.

For the Five Pepper Jelly

  • Place the Corn Syrup, Vinegar, Red Pepper Flakes, Salt and Black Pepper in a small sauce pan. Simmer to reduce by two thirds, until mixture is thickened. Add the rest of the Peppers and keep warm.

For the Crystal Hot Sauce Beurre Blanc:

  • Place the Hot Sauce and Cream in a small saucepan. Over medium heat, simmer until reduced by half, stirring frequently. Remove from heat and slowly whip the softened Butter a bit at a time into the pan, being careful not to let the Sauce break.

For the Crispy Duck Wings:

  • Combine Flour with the Creole Seasoning and lightly dredge each Duck Wing.
  • Heat the Oil in a large skillet over medium heat and fry the wings in the Hot Oil for about 30 Seconds on each side. Once fully cooked, remove the Wings and drain briefly on a paper towel.
  • In a large bowl, toss the Duck Wings with the Crystal Hot Sauce Beurre Blanc and coat thoroughly. Place a portion of the Five Pepper Jelly on 4 plates. In the middle of the plate add the Frisée Salad. Arrange 2 Duck Wings on top with the Pickled Okra.
Keyword Brennan's of Houston, Chef Danny Trace, duck, Hunter's Crispy Duck Wings, wings
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