Roasted duck wings with blood plum finishing vinegar

olive oil cake
Olive oil, pistachio and cardamom cake
October 27, 2016
christmas ham with La Barre Olive oils
La Barre Chrsitmas Ham
December 5, 2016

[vc_row][vc_column][trx_title color=”#000000″]Roasted duck wings with blood plum finishing vinegar[/trx_title]

[trx_title type=”3″]Ingredients[/trx_title][trx_list style=”iconed” color=”#000000″ icon=”icon-play”][trx_list_item title=”500gms chicken wings cut up”][/trx_list_item][trx_list_item title=”1/4 cup La Barre Blood Plum Finishing Vinegar” link=”https://labarre.com.au/product/blood-plum-finishing-vinegar/”][/trx_list_item][trx_list_item title=”La Barre Extra Virgin Olive Oil” link=”https://labarre.com.au/product/extra-virgin-olive-oil/”][/trx_list_item][/trx_list][trx_title type=”3″]Method[/trx_title][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]

  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!

[/vc_column_text][/vc_column][/vc_row]

Comments are closed.