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.