Duck & Waffle Eggs Benedict Recipe

Make waffle batter

Preheat your waffle iron. In a large bowl whisk together 1.5 cups flour, 2 tsp sugar, 2 tsp baking powder and 0.5 tsp kosher salt. In a separate bowl whisk 1 egg, 1.25 cups milk, 3 tbsp melted butter and 0.5 tsp vanilla. Pour wet into dry and stir until just combined; small lumps are fine. Let rest 5 minutes.

Cook waffles in the preheated waffle iron according to manufacturer instructions until golden and crisp. Keep waffles warm in a low oven (200°F / 95°C) on a baking sheet while you finish other components.

Warm a skillet over medium heat and add 2 tbsp unsalted butter. When butter foams, add thin slices of duck breast (10 oz) in a single layer and warm for about 1 minute per side until heated through and edges slightly crisp. Remove to a plate and keep warm.

Crumble or soften 4 oz goat cheese. If desired, briefly warm goat cheese in a small bowl over a pot of simmering water (bain-marie) to make it spreadable. Season warmed duck slices lightly with 0.5 tsp black pepper.

Set up a double boiler (bowl over gently simmering water, bowl should not touch water). In a heatproof bowl whisk 3 egg yolks with 3 tbsp maple syrup and 1 tbsp lemon juice until slightly thickened.

Place the bowl over the simmering water and whisk continuously. Slowly drizzle in 6 tbsp warm melted or clarified butter, a few drops at a time to start, whisking constantly until sauce emulsifies and thickens to a pourable hollandaise consistency (about 5–7 minutes). If sauce becomes too thick, whisk in a teaspoon of warm water.

Remove from heat and season with 0.25 tsp fine sea salt and 0.125 tsp cayenne pepper. Keep warm (not hot) by placing bowl in warm spot or over very low heat, whisking occasionally.

Bring a wide shallow pot of water (about 3–4 inches deep) to a gentle simmer. Add 2 tbsp white vinegar and a pinch of salt. Swirl the water to create a gentle vortex.

Crack each of the 4 eggs into individual small ramekins. One at a time, slip an egg into the vortex and poach for 3–3.5 minutes for a runny yolk, turning off heat if necessary to maintain a gentle simmer. Remove with a slotted spoon and briefly drain on paper towel.

To assemble each serving (makes 2 servings, 2 eggs each): place one warm waffle on a plate, spread about 2 oz worth of softened goat cheese over the waffle (or dollop and slightly spread). Arrange half of the warmed duck slices (about 5 oz total per waffle) on top of the goat cheese.

Gently place two poached eggs on top of the duck. Spoon 2–3 tbsp of the warm maple hollandaise over the eggs and duck, enough to coat but not drown.

Finish with a light drizzle of 0.5 tbsp maple syrup per serving, a sprinkle of freshly ground black pepper, and garnish with microgreens or 1 tbsp chopped chives per plate.

Serve immediately while waffles are crisp, eggs runny, and sauce warm.