Duck wing drumettes are best cooked slowly and for a long time. Braise them nearly submerged in duck or chicken broth in a heavy, lidded pot until tender and falling from the bone---up to 2 hours or longer. Finish them on the grill or on a sheet pan under the broiler brushed with your favorite barbecue sauce. As with pork, sweet, hot, fruity flavors are a good match for duck. Try a honey-mustard sauce or a fiery Korean-style sauce spiked with Gochujang. Duck confit can also be made with duck wing drumettes.
