📝 About This Recipe
A sophisticated twist on a soul-food classic, this dish marries the rich, meltingly tender texture of French-style duck confit with the airy crunch of a malted buttermilk waffle. The savory richness of the duck is perfectly balanced by a bourbon-infused maple syrup and a bright, citrus-dressed arugula salad. It is a decadent brunch masterpiece that brings a touch of high-end bistro flair to your home kitchen.
🥗 Ingredients
The Duck
- 4 pieces Duck Legs Confit (pre-cooked in fat, high quality)
- 2 tablespoons Duck Fat (reserved from the confit packaging)
The Waffle Batter
- 2 cups All-purpose Flour (sifted)
- 2 tablespoons Cornstarch (for extra crispness)
- 1 3/4 cups Buttermilk (shaken, at room temperature)
- 1/2 cup Unsalted Butter (melted and cooled)
- 2 large Eggs (separated)
- 1 tablespoon Baking Powder
- 1 tablespoon Sugar
- 1/2 teaspoon Kosher Salt
Spiced Maple Syrup
- 1 cup Pure Maple Syrup (Grade A Amber)
- 2 tablespoons Bourbon (optional but recommended)
- 1 whole Star Anise
- 1 small Cinnamon Stick
- 3-4 whole Black Peppercorns (cracked)
Garnish & Finishing
- 4 pieces Duck Eggs (or large chicken eggs)
- 1 bunch Fresh Chives (finely chopped)
- 2 cups Baby Arugula (tossed with a squeeze of lemon)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Place the duck confit legs on a wire rack set over a baking sheet to allow the heat to circulate.
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2
In a small saucepan, combine the maple syrup, bourbon, star anise, cinnamon stick, and peppercorns. Bring to a gentle simmer over low heat for 10 minutes, then remove from heat to infuse.
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3
Prepare the dry ingredients for the waffles by whisking the flour, cornstarch, baking powder, sugar, and salt in a large mixing bowl.
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4
In a separate bowl, whisk together the buttermilk, melted butter, and egg yolks until smooth.
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5
In a clean glass or metal bowl, beat the egg whites until stiff peaks form. This is the secret to an airy, light waffle texture.
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6
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few small lumps are perfectly fine.
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7
Carefully fold the stiff egg whites into the batter using a spatula, being mindful not to deflate the air bubbles.
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8
Place the duck legs in the oven. Roast for 20-25 minutes until the skin is deeply golden and shatteringly crisp, and the meat is heated through.
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9
Preheat your waffle iron and lightly grease with a little duck fat or non-stick spray. Pour the batter in and cook according to the manufacturer's instructions until golden brown and crisp.
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10
While the waffles finish, heat a tablespoon of duck fat in a non-stick skillet over medium heat. Fry the duck eggs sunny-side up until the whites are set but the yolks remain runny.
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11
Strain the spiced maple syrup through a fine-mesh sieve to remove the whole spices.
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12
To assemble, place one hot waffle in the center of a plate. Top with a handful of dressed arugula, followed by a crispy duck leg.
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13
Carefully place a fried egg on top of the duck. Drizzle generously with the warm spiced maple syrup and garnish with chopped chives.
💡 Chef's Tips
For the crispiest skin, ensure the duck legs are at room temperature before they go into the oven. If you can't find duck confit, you can slow-roast seasoned duck legs at 300°F for 2.5 hours until tender. Always separate your eggs and whip the whites; this creates the contrast between the soft interior and crunchy exterior of the waffle. Keep finished waffles in a 200°F oven directly on the rack to prevent them from becoming soggy while you fry the eggs.
🍽️ Serving Suggestions
Pair with a crisp, dry sparkling wine like a Crémant or a bold Mimosa with a splash of pomegranate juice. Serve with a side of charred asparagus or sautéed mustard greens to cut through the richness. A strong, dark roast coffee or an Earl Grey tea complements the spices in the syrup beautifully. If serving for dinner, a light-bodied Pinot Noir is an excellent wine pairing for the duck.