Season the duck legs with salt and black pepper. In a large pot, melt duck fat over low heat and add garlic and thyme. Submerge the duck legs in the fat and cook for 2 hours until tender.

Cool and Shred

Remove the duck from the fat and let it cool. Shred the meat off the bones and set aside.

Waffles

Make the Waffle Batter

In a large bowl, combine flour, yeast, sugar, and salt. In a separate bowl, whisk together milk, eggs, melted butter, and vanilla. Combine wet and dry ingredients and let rise for 30 minutes.

Cook the Waffles

Preheat a waffle iron and cook the batter according to the manufacturer’s instructions until golden brown.

Maple Bourbon Bacon Jam

Cook the Bacon

In a skillet, cook the bacon until crispy. Remove and chop. In the same skillet, add chopped onion and cook until soft.

Make the Jam

Add bacon back to the skillet along with maple syrup, bourbon, brown sugar, and apple cider vinegar. Simmer until thickened.

Eggs

Cook the Eggs

In a pan, melt butter. Crack the eggs into the pan and cook to your desired doneness, seasoning with salt and pepper.

Assembly

Assemble the Dish

Serve the waffles topped with shredded duck confit, a drizzle of maple bourbon bacon jam, a side of fried eggs, and a fresh arugula salad.