Hot, cripsy waffles, duck leg marinated in maple syrup and fried egg with a perfectly runny yolk - can you imagine a better way to celebrate the upcoming weekend? Being a fanatic lover of all things brunch, I acknowledge many dishes that combine breakfast and lunch, but this particular one is by far my favourite.
The combination of sweet waffles and meat comes with, as you can easily guess, a "made in the USA" label. Chicken and waffles have been paired up by American diners for a while now. I mean American "while", which is closer to 100 and not 1000 years ago. Sadly, the exact origins of this delicious dish remain unknown. It could have been created anytime between the end of the 18th century, when Thomas Jefferson purchased the first waffle iron from France and the 1930s, when chicken and waffles became available in several places around New York's Harlem. There are two traditional versions of the dish - one with fried chicken, served with butter and syrop, the other one with stewed pulled chicken topped with gravy.
My recipe wasn't inspired by the heritage of the Founding Fathers, but by London's Duck and Waffle, with a finger-licking menu by Daniel Doherty. The flagship dish, duck and waffle, is not even the only reason to visit this place. The restaurant is situated on 40th floor, which reportedly guarantees unforgettable views of the London skyline. Reportedly, because upon my visit, all there was to see was a really thick fog. But fog doesn't really matter when you can sample spicy ox cheek doughnuts and crispy duck leg confit with perfectly fried duck egg and a comforting waffle. The place is open 24/7, so next time you have the midnigh munchies, you don't have to rely on what the nearest gas station has to offer.
If London is not on your way at the moment, make this deliciousess at home. There's no better way to start the weekend.
Recipe: Duck and WaffleServes: 2
Recipe: Duck legs
- 2 duck legs
- 2 tbsp. olive oil
- 3 tbsp. maple syrup
- 2 tbsp. coarse mustard
- 3 tbsp. freshly squeezed orange juice
- a pinch of coarse salt
- Combine all the ingredients of the marinade.
- Carefully coat duck legs with marinade and refrigerate for at least 3-4 hours (preferably even 24 hours, so if you have more time, let them marinate longer).
- Remove the meat from the fridge at least half an hour before roasting. Preheat the oven to 170C. Place duck legs in an ovenproof dish and top with remaining marinade.
- Roast for 2-2,5 hours, until the meat falls from the bone.
- one cup flour
- one tsp. baking powder
- 2 tbsp. vanilla sugar
- a pinch of salt
- 2 eggs (yolks and whites separate)
- 85 ml vegetable oil
- 225 ml milk
- Sieve flour into a bowl, add baking powder, sugar and salt. Combine.
- Add whisked yolks, oil and milk. Combine until smooth using a mixer or a whisker.
- Beat the egg whites and delicately combine with the batter.
- Preheat a waffle maker and cook each waffle for 3-4 minutes (or accordingly to the waffle maker manual).
- Serve waffles with duck legs, fried egg and some maple syrup mixed with coarse mustard.