Vietnamese Duck Wings

SAVORY

Sep 4

Fish Sauce, Cilantro, Scallion, Lime

Chef Joe Mishler of After | Chicago

INGREDIENTS

Duck Wings:
50 grams garlic
0.8 grams granulated sugar
1.6 grams kosher salt
10 pounds duck wings
Duck fat

Duck Sauce:
Neutral oil
200 grams chopped garlic
1 kilogram granulated sugar
2 kilograms glucose
75 grams ground black pepper
25 grams lime zest
1.5 kilograms fish sauce
200 grams lime juice

Batter:
225 grams cornstarch
225 grams rice flour

To Assemble and Serve:
Yield: 1 serving
Cilantro
Chopped scallions
Micro mint
Lime wedge

METHOD

For the Duck Wings:
In a large nonreactive container, combine garlic, sugar, salt, and enough water to create a 1½-percent cure. Submerge duck wings, seal container, and cure 6 hours. Heat the water bath of an immersion circulator to 176°F. Rinse cure off wings. Transfer 14 wings and 2 cups duck fat to each vacuum sealable bag. Seal and cook sous vide 10 hours.

For the Duck Sauce:
In a pan over medium flame, heat oil. Add garlic and toast until golden brown. Drain, reserving oil and garlic separately. In a pot over medium heat, melt sugar, cooking until caramelized and dark but not burnt. In a separate pot over medium heat, warm glucose. Add warm glucose to caramel and reduce heat to low. Cook 5 minutes. Add reserved toasted garlic, pepper, and lime zest. Simmer 5 minutes. Stir in fish sauce and return mixture to a simmer. Remove from heat and let cool to room temperature. Stir in lime juice.

For the Batter:
In a mixing bowl, combine all ingredients and 400 grams water. Set aside.

To Assemble and Serve:
In a pot over medium-low heat, warm Duck Sauce. In a fryer, heat oil to 350°F. Dip 2 Duck Wings in Batter to evenly coat. Add Duck Wings to oil and fry 2 minutes. Dip fried Duck Wings in warm Duck Sauce. Transfer to a serving plate and garnish generously with herbs. Serve with lime wedge.

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