Caribbean Brown Stewed Duck Wings is not something you would normally see on a Caribbean dinner table, but Caribbean cooking has always been about technique, not strict rules. I created this dish to take full advantage of the classic Caribbean brown stew method when duck wings are available and affordable, often at Asian supermarkets. The foundation remains familiar to anyone who has made Trinbagonian stew chicken or Jamaican brown stew chicken. Sugar is caramelized, the meat is “stewed” for deep color, and everything simmers until rich and tender.
The key difference here is the addition of orange juice during the simmering stage. Duck has a deeper, richer flavor than chicken, and the gentle citrus sweetness helps balance that richness without turning the dish sweet. The result is a deeply flavorful stew with tender duck wings and a glossy, well-seasoned gravy that begs for rice and peas or plain steamed rice.
Ingredient Guide
Duck Wings are rich, flavorful cuts that benefit from long simmering and develop deep taste using the brown stew technique
Lime is used to clean the duck wings and remove any strong or gamey odors
Sea Salt provides foundational seasoning throughout the dish
Black Pepper adds warmth and background heat without overpowering the stew
Worcestershire Sauce contributes umami depth and savory complexity
Caribbean Green Seasoning forms the aromatic backbone with herbs and fresh ingredients
Tomato adds acidity and body to the gravy as it breaks down
Onion builds sweetness and depth as it cooks into the sauce
Olive Oil helps carry heat and supports the browning process
Golden Brown Sugar is essential for creating the signature color and flavor of Caribbean brown stew
Scotch Bonnet Pepper adds an authentic Caribbean aroma and controlled heat
Ginger brightens the dish and balances the richness of the duck
Fresh Thyme provides an earthy herbal note traditional to Caribbean stews
Garlic deepens the savory profile of the finished dish
Water creates the base simmering liquid and gravy
Orange Juice balances richness with subtle citrus sweetness and complements the duck wings
Bay Leaves infuse the stew with a gentle background flavor
Scallions add freshness and color at the end of cooking
Shopping Made Easy
Duck wings are commonly available at Asian supermarkets and specialty butchers.
Caribbean green seasoning can be found bottled at Caribbean groceries, but homemade will give you better results as you can control the ingredients used.
Scotch bonnet peppers may be labeled as Caribbean hot peppers in mainstream supermarkets. Habanero peppers are an excellent replacement.
Fresh thyme and bay leaves are typically available year-round in most grocery stores, in the vegetables section for herbs. Dried Bay leaves will work as well.
Cooking Notes from the Kitchen
Duck wings may have small hair-like feathers left on, so inspect carefully during washing.
Any remaining feathers can be burned off carefully over a gas burner or with a kitchen torch.
Duck releases more fat than chicken, which naturally enriches the gravy.
Keep the scotch bonnet pepper whole if you want flavor without excessive heat.
If the gravy reduces too much during cooking, add small amounts of hot water to loosen it.
Caribbean Brown Stewed Duck Wings
Ingredients
- 4 lbs duck wings
- 1 lime divided
- 1/2 tablespoon sea salt
- 3/4 tablespoon black pepper divided
- 1 tablespoon Worcestershire sauce
- 1 1/2 tablespoon Caribbean green seasoning
- 1 tomato diced
- 1 medium onion diced
- 1 1/2 tablespoon olive oil
- 1 heaping tablespoon golden brown sugar
- 1 scotch bonnet pepper
- 2 slices fresh ginger
- 4 to 6 sprigs fresh thyme
- 6 to 8 cloves garlic
- 1 1/2 cups water
- 1 cup orange juice
- 2 bay leaves
- 2 scallions green tops chopped
Instructions
- Wash the duck wings with the juice of half the lime and cool water. Drain well and set aside.
- Season the duck wings with the salt, half of the black pepper, Worcestershire sauce, Caribbean green seasoning, tomato, and onion. Mix thoroughly, cover, and marinate for at least 2 hours or overnight.
- Heat the oil in a heavy pot over medium-high heat. Add the brown sugar and allow it to melt, foam, and turn a deep amber color. Vent the kitchen as this step will produce smoke. Carefully add the seasoned duck wings and stir to coat evenly. If the sugar turns black, turn off the heat, allow the pot to cool completely, wash it, and start over to avoid bitterness.
- Cover the pot, reduce heat to medium, and cook for 5 minutes so the wings release their natural juices.
- Remove the lid, increase the heat, and allow any remaining liquid to cook off to deepen the color and intensify the stew flavor.
- Add the scotch bonnet pepper, thyme, garlic, remaining black pepper, and ginger. Stir well, then add the water and orange juice.
- Bring to a boil, add the bay leaves, reduce heat to a gentle simmer, and cook with the lid slightly ajar for 1 hour 30 minutes.
- Taste and adjust salt as needed. Add additional water if more gravy is desired. Finish with chopped scallions and serve hot with rice and peas.
Video
Notes
Frequently Asked Questions
Can I use chicken instead of duck wings?Yes, chicken wings or chopped chicken can be used, but the cooking time will be shorter since chicken cooks faster than duck. Why is orange juice used in this brown stew?
While not traditional to Caribbean brown stew, the orange juice balances the richness of the duck and adds subtle sweetness without overpowering the dish. How do I avoid burning the sugar?
Watch the sugar closely and remove it from the heat if it darkens too quickly. Burnt sugar will make the stew bitter. Is this dish very spicy?
The heat level depends on whether the scotch bonnet pepper is left whole or pierced. Feel free to leave the scotch bonnet whole during the entire cooking process, allowing the dish to absorb the flavors of the oils from the skin of the pepper without the raw heat, compared to breaking the pepper. Once the dish has been cooking for an hour, you can remove the scotch bonnet and discard.
