The Sharper Chef, Montreal: Chez Lien’s Duck Wings

Every couple of months, Sharper Chef will visit the kitchen of a top Montreal chef and get the scoop on an easy but impressive recipe from his own catalogue.

People have been going nuts over Chef Trevor Taylor’s duck wings at Chez Lien, the French/Asian fusion restaurant that he and his fiancée recently opened in the South Shore. During football season, Taylor says, this dish is a “Sunday night staple” at his home. “The secret is using fresh duck wings instead of chicken,” he says. “If you can get Brome Lake duck, even better. People love the spicy sauce and gamey meat.”

60 duck wings
2 cups Diana Chicken and Ribs sauce
1/4 cup Frank’s Red Hot Cayenne Pepper sauce
1/4 tab chicken stock powder
1 tablespoon herbes de Provence
4 tablespoons flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoons Montreal Steak Spice
2 shakes Worcestershire sauce
1 drop Satan’s Blood hot sauce

In a large mixing bowl, whisk all ingredients, except the wings, into a thick sauce. (If it’s too thick, add water.) Add the wings and mix until evenly coated. Refrigerate for a couple of hours, or overnight, mixing the bowl periodically.

On a baking sheet covered in foil, place the wings tightly side by side. Spread the remaining sauce over the wings and cover them with more foil, shiny side down, tightly tucked over the pan’s sides. Bake at 330° F for 40 minutes; then lower the temperature to 270° F and cook for another three hours. Serve with ice cold beer.

For an Asian twist, Taylor adds oyster sauce, hoisin sauce and a sprinkle of roasted sesame seeds.

Chez Lien, 2000 Victoria Ave., Greenfield Park, 450-672-5167

Image courtesy of wellwin.


3 thoughts on “The Sharper Chef, Montreal: Chez Lien’s Duck Wings”

  1. In your recipe for “duck wings”, the oven temp seems strange (330 F), and the cooking time (3+ hours) seems extremely long. Are you sure there are no errors in the recipe? I’d like to try it.

  2. Response to queries from Chef Trevor Taylor, with a slight variation on cooking times and temperatures:

    “You can start the oven at 350, then lower the heat after 30 minutes to 230-250 for a minimum of three hours. The longer it cooks, the more tender the duck will be. As duck is a tough game bird, it requires slow-cooking at a low temperature. I sometimes just put them in and drop the temp to 210-220 for 5 or 6 hours and voila, they are fall-off-the-bone delicious.
    As for where to buy them, duck is available at most markets but I’m sure you can order through Brome Lake Duck farm online. There are many companies that carry duck, but not always fresh. That said, frozen is fine too.”

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