Duck Wings À l’Orange

Chef Michael Mina, RN74, San Francisco, CA

Number of servings

Orange Glaze ingredients

  • 2.5 cups white sugar
  • 2.5 cups water
  • 1 cup Sherry vinegar
  • 1 cup freshly squeezed orange juice
  • 1 cup plus 1 tablespoon Grand Marnier Liqueur, divided
  • 1 teaspoon bitters, such as Angostura or Peychaud’s brand
  • 1.25 cup chicken stock or broth
  • salt, to taste
  • 0.5 teaspoon black pepper, freshly ground

Orange Glaze

Directions

  1. In a medium non-reactive saucepan, add sugar and water and bring to a simmer over medium heat. Cook without stirring until the mixture turns light brown and slightly thick, using a rubber spatula to scrape down the sides of the pan as necessary.
  2. Whisk in sherry vinegar, orange juice, bitters and half of the Grand Marnier; let simmer for 2 minutes.
  3. Add chicken stock or broth. Simmer over medium heat, whisking until thoroughly incorporated.
  4. Season with salt and pepper, to taste. Strain through a chinois or fine mesh strainer into a bowl to eliminate any lumps.
  5. Cool and reserve for tossing with your favorite fried or baked duck or chicken wings.

    Note: Glaze may be prepared up to 5 days in advance and reserved, refrigerated, until ready to use.

Wings

Directions

  1. To make duck or chicken wings À l’Orange, roast the wings in a preheated, 400° oven for 30-35 minutes, turning once. Remove from oven, dress them with the glaze and serve immediately.

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