Canard Et Gaufres Recipe
Dairy topped braised orange duck leg, served on a waffle with syrup.
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Ingredients
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Duck Preparation
Waffle Preparation
Serving
Method
Duck Preparation
- 1
Season the Duck
Pat the duck legs dry with paper towels. Season both sides with salt and black pepper.
- 2
Sear the Duck
In a large skillet, heat olive oil over medium-high heat. Add the duck legs skin-side down and sear for about 5-7 minutes or until the skin is crispy and golden brown. Flip and sear for another 5 minutes.
- 3
Braise the Duck
Add orange juice, orange zest, minced garlic, and fresh thyme to the skillet. Pour in the chicken broth and bring to a simmer. Cover and reduce heat to low, braise for 1.5 to 2 hours until the duck is tender.
Waffle Preparation
- 4
Prepare the Waffle Batter
In a large bowl, mix together all-purpose flour, baking powder, sugar, and salt. In another bowl, whisk eggs, milk, and melted butter until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined.
- 5
Cook the Waffles
Preheat the waffle iron according to manufacturer's instructions. Pour the batter onto the preheated waffle iron and cook until golden brown and crispy, about 5 minutes. Repeat with the remaining batter.
Serving
- 6
Assemble the Dish
Place a waffle on each plate. Top with a braised duck leg. Drizzle with maple syrup and add a dollop of whipped cream on the side. Garnish with fresh mint leaves.
- 7
Serve
Serve immediately while hot. Enjoy your Canard et gaufres!