Combine light and dark soy, ginger, garlic and black bean sauce in a pot with the duck wings and enough water to cover. Simmer gently for 2 - 2 and a half hours.
Remove wings from stock and cool. Retain stock for re-use - can be kept in the fridge for 4 days or frozen.
Once cool, wok fry the wings in 20ml canola oil on a high heat until crispy, toss through hoisin sauce and as many sesame seeds as you prefer.
Serve garnished with shredded spring onion and cucumber.Back to Duck Recipes