Orange & Chilli Duck Wings

These Orange and Chilli Duck Wings make a remarkable sharing platter. (Serves 6-8)

Serves: 6-8
15 mins
1 hour 40 mins


  • 24 x Gressingham duck wings
  • 1 x large thumb of ginger (chopped)
  • 5 x garlic cloves (crushed)
  • 2 x red chillies (diced)
  • 5 x tablespoon oyster sauce
  • 3 x tablespoon paprika
  • Salt and pepper
  • 4 x tablespoon sweet chilli sauce
  • 1 x orange (juiced and zested)
  • 250g crème fraiche
  • 1kg potatoes (maris piper)
  • 100ml rapeseed oil


  1. Preheat oven 180°C / 160°C fan / Gas Mark 6
  2. Lightly season the duck wings then add the ginger, garlic, chillies, oyster sauce, paprika, sweet chilli sauce and the orange juice and zest. Mix well and place in a roasting tray, cover with foil and place in oven for 1 hour, stirring gently halfway through. Remove foil 10 mins before end of cooking time.
  3. Meanwhile wash the potatoes and cut into wedges. Wash again and pat dry, season and mix in the rapeseed oil. Place on a baking tray and cook for 40 mins turning halfway through, until golden.
  4. Serve the wings with the roasted potato wedges, some crème fraiche and some crispy leaves or slaw if you wish.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.