Presented by Chef Brian Mottola, E2 Emeril's Eatery and Chef Emeril Lagasse
2 pounds duck wings
Kosher salt and freshly ground black pepper
2 quarts rendered duck fat, or as needed
6 sprigs fresh thyme
1 tablespoon whole black peppercorns
2 bay leaves
5 cloves garlic
For the Sriracha Aioli:
4 egg yolks
1 teaspoon Dijon mustard
3 cloves garlic, minced
2 cups vegetable oil or a blend of olive and vegetable oil
3 tablespoons Sriracha sauce, or to taste
Juice of 1 lime
Roasted corn kernels from 1 or 2 ears of corn *(see note)
5 ounces crumbled blue cheese
To make the confit duck wings:
Preheat the oven to 275°F.
Season the duck wings on all sides lightly with kosher salt and pepper. Place the wings in an ovenproof baking dish and add the thyme, peppercorns, bay leaves and garlic. Add enough of the duck fat to completely cover the wings (if you don't have enough duck fat, you can supplement with vegetable oil or olive oil.) Cover the baking dish with a tight-fitting lid or with aluminum foil. Bake until the wings are very tender but not falling apart, about 2 hours. Remove from the oven and allow the duck wings to cool to room temperature in the fat.
While the duck wings are cooking, make the Sriracha Aioli:
Place the egg yolks, Dijon, and garlic in the bowl of a food processor and process until the eggs are thickened and pale yellow. While the processor is still running, add the oil in a thin, steady stream until completely incorporated and a thick emulsion is formed. Add the Sriracha and lime juice and then season to taste with salt and pepper. Set aside.
When the ducks have cooled, remove them from the confit oil and preheat a deep fryer to 350°F.
Fry the duck wings until crispy, then remove them from the fryer and place them in a heatproof bowl. Add enough of the Sriracha Aioli to coat them and toss gently but thoroughly to coat. Transfer the wings to a platter or to individual serving plates and garnish with the cork kernels and crumbled blue cheese.
Yield: 4 servings
1.To roast the corn, we remove the husks and rub the ears on all sides with olive oil and then season with salt and pepper. The cobs are roasted in a 350°F oven until softened and lightly golden in places, about 15 minutes. The corn kernels are cut from the cobs as soon as the corn is cool enough to handle, then used to garnish the crispy duck wings.
The oil used to confit the duck can be strained (discard any aromatics) and then refrigerated and used to sauté potatoes, mushrooms, omelets, etc. It is very tasty and should not be discarded! It will keep up to several months in the refrigerator as long as any meat juices are removed before storing