Carrot

Maple Duck and Waffles

by:
March 25, 2012
Author Notes

Here is my take on a southern classic - chicken and waffles - a savory dish that takes to syrup naturally - but made upscale with braised duck. I used Grade B maple syrup - which has a savory smokiness to it that compliments the duck perfectly. The maple is incorporated into the duck leg brine and also the braising liquid. You can either serve the duck leg on the waffle or, alternatively, shred the duck (it falls of the bone) and serve it on the waffles that way. For the waffles, I used a medium grind cornmeal - because I like a more rustic waffle but you can use a finer grind if you prefer (though you may want to up the cornmeal to cake flour ratio). —meganvt01

  • Serves four
Ingredients
  • Maple braised duck
  • 4 duck legs (excess fat pieces trimmed and rendered to make duck fat for waffles)
  • 1 cup water
  • 1.5 cups maple syrup (grade B)
  • 2 tablespoons kosher salt
  • 2 cloves garlic, smashed
  • 1 tablespoon black peppercorns
  • 2 springs thyme
  • 1/2 pound parsnips, peeled and cut into 1 inch X 1/2 inch pieces
  • 1/2 pound carrots, peeled and cut into 1 inch X 1/2 inch pieces
  • 1 onion, halved and sliced
  • 2 cloves garlic, smashed
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 3/4 cup red wine (I used zinfandel)
  • 1/3 cup maple syrup (Grade B)
  • 1 cup chicken stock
  • Maple cornmeal waffles
  • 2 eggs, separated
  • 1 3/4 cups cake flour
  • 1 3/4 cups milk
  • 2 teaspoons baking powder
  • 1/3 cup maple syrup (Grade B)
  • 1/2 teaspoon salt
  • 1 cup medium grind corn meal
  • 5 tablespoons duck fat, melted (made from rendered duck skin)
In This Recipe
Directions
  1. Maple braised duck
  2. Mix together water, 1.5 cups maple, kosher salt, garlic, peppercorns, thyme. Pour over duck legs in a plastic bag or sealed container. Brine for 8 hours or overnight if possible.
  3. Remove the duck legs, pat them dry, and score the fat (don't cut through the skin) 3 times on each leg. In a dutch oven, brown the duck legs over medium heat (too hot and the maple in the brine will burn) until the fat is rendered and they are golden brown and crispy. Remove and place on a plate.
  4. Pour of all but 2 tablespoons of the duck fat and add the carrots, parsnips, and onions. Saute for 10 minutes until the veggies are browned.
  5. Add the wine, maple, and chicken stock to the veggies. Nestle the duck legs into the veggies so they are almost totally submerged but the skin is still exposed. Cover and braise in a 350 degree oven for 1 1/2 hours or until the duck is very tender.
  6. Remove the duck and veggies with a slotted spoon and place in a covered bowl to keep warm. Skim off as much of the duck fat as possible.
  7. Place the braising liquid in it pot over a medium high burner and allow it to reduce for 10 minutes. Season with salt and pepper and serve in a bowl.
  1. Maple cornmeal waffles
  2. Combine all dry ingredients in a large bowl.
  3. Whisk together the eggs, maple, milk, and duck fat. Pour into dry ingredients and mix to combine.
  4. Beat egg whites to stiff peaks. Gently fold into the batter.
  5. Cook according to your directions on your waffle maker. Mine took about 5 - 6 minutes per waffle.
  6. Serve the waffles topped with duck and veggies and spoon over the reserved braising liquid sauce on the top.
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meganvt01

Recipe by: meganvt01

After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession. I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource. As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.