DUCK WING DRUMETTES

The best wing you're not making yet. Duck drumettes are meatier than chicken, richer in flavour, and they crisp up like nothing else — the fat renders right into the skin.

Raised by King Cole Ducks, a family farm in Stouffville, Ontario, going strong since 1951 — now four generations deep and one of Canada's few remaining family-owned duck farms. Free-run ducks, raised without hormones, growth stimulants, or antibiotics.

Comes as 4 frozen 2 kg packs — 8 kg total. Pull one pack at a time and leave the rest in the freezer.

Serving Ideas:

• Crispy Air-Fried: 25–30 minutes at 375°F, flipping once. Salt and pepper is all they need — the skin does the work.
• Sticky Glazed: Roast until golden, then toss in hoisin-ginger, gochujang-honey, or classic buffalo. Serve with pickled cucumber to cut the richness.
• Slow-Braised: Braise in stock, soy, star anise, and orange peel until they fall apart. Serve over rice or noodles.
• Confit-Style: Slow-cook low and slow in their own fat, then blast under the broiler for shatter-crisp skin.
• Game Day Upgrade: Swap them in anywhere you'd use chicken wings and watch the platter empty first.

Big flavour, low effort, and Canadian-raised by a farm that's been doing it right for 75 years. Stock the freezer and make wing night interesting.

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