Duck And Waffles Recipe

Inspired by Ultreia

Time3h

Serves4

duck confit, sourdough waffles, stone fruit mostarda

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Ingredients

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Duck Confit

4 pieces Duck legs

2 cups Duck fat

2 tbs Celtic sea salt

1 tsp Black peppercorns

1 tbs Thyme

4 pieces Garlic cloves

Sourdough Waffles

1 cup Sourdough starter

1 cup 00 bread flour

1 cup Milk

2 pieces Eggs

1 tsp Baking powder

1 tsp Celtic sea salt

4 tbs Butter, melted

Stone Fruit Mostarda

2 cups Stone fruits (peaches, plums, apricots)

1 tbs Dijon mustard

2 tbs Honey

1 tbs White wine vinegar

to taste Celtic sea salt

Method

Duck Confit Preparation

Prepare the Duck

Season the duck legs with salt, black peppercorns, thyme, and crushed garlic. Refrigerate for at least 24 hours.

Cook the Duck

Preheat the oven to 225°F (110°C). Rinse the duck legs and place them in a baking dish. Cover with duck fat and cook for 2 to 3 hours until tender.

Crisp the Duck

Remove the duck legs from the fat and allow to cool slightly. Sear them skin-side down in a hot skillet until the skin is crispy.

Sourdough Waffle Preparation

Mix the Batter

In a large bowl, combine the sourdough starter, flour, milk, eggs, baking powder, and salt. Mix until just combined. Stir in melted butter.

Cook the Waffles

Preheat the waffle iron and pour the batter onto the hot surface. Cook according to the manufacturer's instructions until golden brown.

Stone Fruit Mostarda Preparation

Prepare the Mostarda

Chop the stone fruits and combine them with Dijon mustard, honey, white wine vinegar, and salt in a saucepan. Cook over medium heat until the fruits are softened and the mixture is thickened.