This award-winning recipe has been shared by Babbingtons Bar and Grill (Charlestown, NSW) executive chef, David Cross who won Australian Pear Month Restaurant of the Year – March 2014.
Hoi Sin & 5 Spiced Duck Wings with Chilli Pear Relish a cucumber & shallot salad, finished with a chilli pear relish (Entrée, 1 serve)
4 x Duck wings – trimmed
2 fresh Australian pears
100ml soy sauce + 100ml water
100ml Hoi sin sauce
100g brown sugar
100g rice flour
10g Sichuan (chinese red pepper or red capsicum to substitute)
1 knob fresh ginger
3T 5 spice powder
1T white sesame seeds
1 x stalk of shallot to slice
¼ bunch of coriander, roughly chopped
5g pickled ginger shredded
Teaspoon Extra virgin olive oil
Teaspoon fresh lemon juice
- Place soy sauce, hoi sin, water, red pepper, fresh ginger, sugar and duck wings into a pot, simmer on a low heat for ½ an hour or until duck wings are soft. When soft, drain and allow the duck wings to cool.
- Meanwhile, roughly cut up the fresh pears and place them in a separate pot with a chilli. Cover the pears in water and simmer. Once the pears start to break down (about 15-20 minutes), blend the soft mixture until smooth. Set aside.
- In a separate bowl, mix rice flour, 5 spice powder and white sesame seeds. Toss cooled duck wings in the mixture, making sure they are well coated ready to deep fry until you get a golden crispy coating on the duck wings.
- For the salad, run a vegetable peeler down the length of the cucumber to shred nice long strips. Place shredded cucumber in to a bowl with the coriander, pickled ginger and shallots, dress with olive oil and lemon juice, season with salt and pepper to taste.
- Smear the pear relish across a plate with a spoon, then place the 4 duck wings on top of the relish followed by salad pile on top to serve.