Duck Confit Wings Recipe

Preparation and Cooking

1. 1

   Prepare the Duck Wings

   In a large pot, combine duck wings, salt, black pepper, garlic cloves, and thyme. Cover with duck fat and simmer on low heat for about 2 hours until the wings are tender and fully cooked.

2. 2

   Make the Butternut BBQ Sauce

   In a separate pot, cook butternut squash in boiling water until soft, about 10 minutes. Drain and mash the squash. Stir in barbecue sauce and simmer for 10 minutes. Set aside.

3. 3

   Prepare the Cherry Sauce

   In a saucepan, combine cherries, sugar, and 1/4 cup of water. Cook over medium heat until the cherries break down and the sauce thickens, about 15 minutes. Blend for a smooth texture if desired.

4. 4

   Make the Pecan Crumble

   In a skillet, melt butter over medium heat. Add chopped pecans, cinnamon, and a pinch of salt. Toast for about 5-7 minutes until golden brown and fragrant. Remove from heat and let cool.

5. 5

   Finish the Wings

   Preheat the oven to 400°F (200°C). Remove duck wings from the fat, drain, and place on a baking sheet. Bake for 15-20 minutes until crispy.

6. 6

   Serve

   Plate the crispy duck wings, drizzle with butternut BBQ sauce, top with cherry sauce, and sprinkle with pecan crumble before serving.