Duck Wing with Asian Seasonings and Goat Cheese PoppersSteven Raichlen
Other Recipes from Episode 409: Extreme Grilling
Duck Wing with Asian Seasonings and Goat Cheese Poppers
- Advance Prep: At least 1 hour, or up to overnight for marinating the wings
- Yield: Makes 12, serving 3 to 4
- Method: Indirect grilling
For the marinade:
- 2 scallions, trimmed, white parts cut into 1-inch pieces and crushed with the blade of a chef’s knife, green parts thinly sliced and reserved for a garnish
- 1-1/2 inches fresh ginger, sliced into thin coins (no need to peel)
- 2 cloves garlic, peeled and minced
- 2 ounces red curry paste
- 1/4 cup Asian sesame oil (dark)
- 1 tablespoon Thai sweet chili sauce, or more to taste
- 1 tablespoon Asian fish sauce (nam pla)
- 1 tablespoon honey, or more to taste
- 12 duck legs, tips removed, skin pricked with a sharp fork
- Toasted white sesame seeds, for garnish
You’ll also need:
- 1 1 1/2 cups cherry wood smoking chips, soaked in brewed tea or water for 30 minutes, then drained
1: Combine the ingredients for the marinade and whisk to mix. Taste for seasoning, adding more chili sauce or honey to taste. Add the duck wings and stir to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to overnight.
2: Prepare the Goat Cheese Poppers.
3: When ready to grill, set up your grill for indirect grilling and heat to medium-high. Brush or scrape the grill grate clean and oil it very well. Add the cherry wood chips to the piles of coals or put them in your smoker box.
4: Arrange the duck legs on the grill grate, skin side up. (Leave room for the poppers.) Grill for about 30 minutes. Add the poppers to the grill grate cheese side up. Continue to grill the duck legs and the poppers for 25 to 30 minutes, or until nicely browned and tender.
5: Transfer the wings to a serving platter. Garnish with the reserved scallions and sesame seeds. Serve the poppers on the same or a different platter.