Practical ingredient guide
Confit duck wing drumettes
Meaty duck wing portion slowly cooked in fat, with skin and bone.
Poultry
All year round
International
What it offers and why to use it
Meaty duck wing portion slowly cooked in fat, with skin and bone. Drain fat and crisp the skin in an oven or pan; remove the bone to serve.
Flavour profile
Meaty duck wing portion slowly cooked in fat, with skin and bone.
From shopping to cooking
Choose
Choose confit drumettes rather than raw wings; check drained weight.
Store
Follow package storage instructions and refrigerate after opening.
Prepare
Drain fat and crisp the skin in an oven or pan; remove the bone to serve.
How to make the most of it
Good pairings
Drain fat and crisp the skin in an oven or pan; remove the bone to serve.
How to substitute it
Substitution changes flavour and texture; adapt the technique and check allergens.
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