You may have noticed that chicken wings are everywhere. It’s the ubiquitous appetizer that almost every casual restaurant, irregardless of cuisine, puts on the menu in some flavor, shape or form. I thought, why not try something different? How about duck wings? Duck is delicious and hardly anyone uses the wings outside of making stocks. This dish is my homage to the underdog. I confit the duck wings for many hours first before tossing them in a sauce made with fish sauce, palm sugar followed by a sugar glaze. The wings are then topped with sesame and scallion with pickled cucumbers as a garnish. It goes great with a beer.