Ingredients
Preparation
In a large pan, put the duck manchons, onions and seasoning. Pour the broth to fully cover the wings. Add water if necessary.
Boil and let cook slowly 30 to 40 minutes depending on the size of the manchons. The meat must lightly come off from the bones. Meanwhile mix all the lacquering ingredients. Reserve.
Take the manchons out of the broth and drain them. Once cooled and well drained, put the manchons on a baking sheet covered with parchment paper.
Preheat the oven at 190°C (375°F). Brush the manchons all around with the lacquering preparation and cook in the oven 15 minutes or until the meat easily comes off the bone.
Ingredients
Directions
In a large pan, put the duck manchons, onions and seasoning. Pour the broth to fully cover the wings. Add water if necessary.
Boil and let cook slowly 30 to 40 minutes depending on the size of the manchons. The meat must lightly come off from the bones. Meanwhile mix all the lacquering ingredients. Reserve.
Take the manchons out of the broth and drain them. Once cooled and well drained, put the manchons on a baking sheet covered with parchment paper.
Preheat the oven at 190°C (375°F). Brush the manchons all around with the lacquering preparation and cook in the oven 15 minutes or until the meat easily comes off the bone.