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Method :
Blanch duck
wings in boiling water for 5 minutes. Rinse well under running tap
water. Bring spicy sauce to the boil. Simmer for 20 minutes. Then put
duck wings in spicy sauce and bring to the boil again. Turn off the heat
and let it stand for a few hours. To prepare the aspic, mix chicken
broth with gelatine powder and heat over stove until the gelatine
dissolves. Take the duck wings out of the spicy sauce. Tear to discard
the bones and serve the meat. Arrange meat in a container rinsed with
cold water. Pour in gelatine mixture to cover. Chill until set. Cut into
cubes for serving. Rinsing blanched duck wings in running tap water
helps remove excess fat and gives a crunchy texture. It is served cold
as a starter or snack.
Serves 4 - 6
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