Duck and Waffle – Recipes for Club + Resort Chef
duck confit and buckwheat waffle with orange vinaigrette Recipe courtesy of Justin Field, Executive Chef/Kitchen Manager, Eaglewood Golf Course and Event
Ingredients
- duck legs
- duck fat
- kosher salt
- white sugar
- shallots
- garlic
- peppercorns
- thyme
- all-purpose flour
- buckwheat flour
- instant yeast or beer yeast leftover from brewing
- whole milk
- butter
- eggs
- baking powder
- orange juice
- balsamic vinegar
- Dijon mustard
- honey
- black pepper
- Supreme orange
- micro intensity mix
- Fresh cracked pepper
- Maldon Sea Salt
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