Lightly season the duck wings then add the ginger, garlic, chillies, oyster sauce, paprika, sweet chilli sauce and the orange juice and zest. Mix well and place in a roasting tray, cover with foil and place in oven for 1 hour, stirring gently halfway through. Remove foil 10 mins before end of cooking time.
Meanwhile wash the potatoes and cut into wedges. Wash again and pat dry, season and mix in the hillfarm cold pressed rapeseed oil. Place on a baking tray and cook for 40 mins turning halfway through, until golden.
Serve the wings with the roasted potato wedges, some crème fraiche and some crispy leaves or slaw if you wish.Thank you to our friends at Gressingham for sharing this recipe with us!