Notable Nosh: BBQ Duck Wings

Highlander Duck Wings

Aside from some Chinese Preserved Duck Wings, the only times I have ever had duck wings is when I have roasted a duck at home. For a while now, I have actually been seeing them appear with increasing frequency in eateries around Ottawa but I had thus far passed them up in favor of other things that caught my fancy. On my most recent visit to the Highlander Pub, however, I saw that they had some on offer as a lunch special and I finally gave them a try…

What I received is not what I expected. At home, the ducks I roast are generally fairly small and the wings are usually not a great deal bigger than chicken wings. Accordingly, I was rather expecting a small basket of smallish, deep-fried wings, and not the large ‘drumettes’ you see picture above.

Actually, I am sorry that I didn’t include a fork in the picture for scale purposes, but each wing section was pretty near as large as the drumstick from the ducks I usually roast. I even had to ask whether the pieces were in fact from the wing and, when I was assured that they were, it struck me that these had to be some pretty big-ass ducks…

I was also informed that the wings are not deep-fried, but rather slow-cooked in duck fat until very tender. The meat was, in fact, almost falling from the bone, but there was also a fairly hard crispiness in places. I suspect that the wings are cooked, and then cooled in their fat, and then finally given a quick flash fry in oil to reheat before tossing with sauce. In this case, the sauce was the same BBQ sauce the Pub uses for other dishes (Buffalo style was also available). I have had the sauce before (on ribs, I think), but, while it is nice enough, I didn’t much care for it here.  Something more savory, and not quite as sweet would be better, I think.

Anyway, I liked how the duck wings were cooked and would like to experiment with the technique myself…

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