Roasted duck wings with blood plum finishing vinegar

Roasted duck wings with blood plum finishing vinegar

Ingredients

Method

  1. Preheat your oven to 180C and coat your baking tray with your olive oil to prevent the duck from sticking
  2. After cutting up the duck wings combine them with La Barre blood plum finishing vinegar and pour into your baking tray.
  3. Bake for around 1 hour (depending on your oven). The meat should be soft and the vinegar should have made the meat a little dark and sticky.

NOTES:

  1. A side of rice and veggies goes great to make a whole meal or simply fill up your bowl with delicious duck wings and dig in!
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