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Duck and waffle

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 Waffle

Serves: 2

Recipe: Duck legs

Ingredients
  • 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
Method
  • 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.

Recipe: WAFFLES

Ingredients
  • 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
Method
  • 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.

Avocado chocolate mousse with passion fruit

The creator of this dessert definitely deserves a culinary Nobel Prize. It's vegan (use maple syrup instead of honey), gluten-free, egg-free, dairy-free and sugar-free. Surprisingly, it's full of flavour and almost ludicrously easy to make - all you need are three ingredients and about five minutes. I prefer it with more coca and less sweetness, but you can work out your perfect combination yourselves. Have fun!

Recipe: Avocado chocolate mousse with passion fruit

Serves: 2
Ingredients
  • one ripe avocado
  • 2-3 tbsp. of cocoa powder
  • 2-3 tbsp. of honey or maple syrup
  • fresh passion fruits
Method
  • Blend avocado with cocoa powder and honey or maple syrup until smooth and creamy.
  • Refrigerate for at least 30 minutes.
  • Serve with passion fruit.

Duck egg and chorizo in tomato sauce

Duck eggs have been my favourite breakfast item for a while now. Personally, I don't think there's much difference in taste between chicken and duck eggs, although the latter are supposed to be more intense. I like them for two reasons. Firstly, they're larger, whiter and simply prettier. Secondly, a larger egg means a larger yolk. And I really love yolk!

Recipe: Duck egg and chorizo in tomato sauce

Serves: 2
Ingredients
  • 2 duck eggs
  • one tbsp. of butter
  • one small onion, sliced
  • 2 tomatoes, peeled and chopped
  • one red bell pepper, sliced
  • 50g of Spanish chorizo, sliced
  • one tsp of sugar
  • a handful of fresh cilantro
Method
  • Melt butter in a skillet, add onions and saute them.
  • Add chorizo and red bell pepper, cook over medium heat for about 5 minutes.
  • Add tomatoes and sugar, simmer until the sauce begins to thicken.
  • In the meantime, fry the eggs in a separate pan.
  • Place eggs on top of the tomato sauce and sprinkle with cilantro leaves.

Winter tangerine salad

It's so simple that it shouldn't even be called a recipe. Let's say that I have an idea for a delicious and presentable winter salad that will help us keep the right level of Vitamin C. Works great as a light dessert or a topping for a sweet breakfast, like porridge or pancakes.

Recipe: Winter tangerine salad

Serves: 2
Ingredients
  • 3-4 tangerines
  • 2 tbsp. of pomegranate seeds
  • a handful of fresh mint leaves
  • juice of 1/2 tangerine
Method
  • Peel and slice the tangerines, arrange them on a plate.
  • Top with pomegranate and chopped mint, drizzle with tangerine juice.

Candy apples

Candy apples! They're gorgeous, they can be as red as blood and the're also relatively easy to make. Be sure to use a candy thermometer. It might work without it, but the thermometer make everything so much easier and less stressful. Have an autumn festival in your kitchen!

Recipe: Candy apples

Ingredients
  • 5 small apples
  • 5 stick - long bamboo skewers, popsicle skewers or whatever your creative side came up with
  • 300 g of sugar
  • 100 ml of water
  • 2 tbsp. of liquid glucose
  • a few drops of red food colouring (if you want red apples, that is)
Method
  • Carefully wash and dry your apples, push a stick into the stalk end of each apple.
  • Line a baking sheet with parchment paper and grease it with oil. This is where you will place your apples when they're ready.
  • Get yourself a small, deep, heavy-based saucepan.
  • It is important it's not too big, so that you can have a high level of candy coating, which makes your work coating the apples so much easier.
  • Put sugar, water, glucose and food colouring in your perfect saucepan.
  • Heat over medium heat, stirring continuously - the sugar has to dissolve completely.
  • Bring to boil, set a sugar thermometer in the pan and boil to 140C. Do not stir the mixture when it's boiling.
  • Remove the saucepan from heat.
  • Working quickly and carefully, dip each apple in the hot mixture until covered and let any excess drip away.
  • Place apples on the parchment paper to harden.
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