Duck and Waffle
Rated 5.0 stars by 1 users
Servings
Makes 4-6 waffles
Prep Time
15-20 minutes
Cook Time
5-7 minutes
This brunch of champions combines indulgent truffle and Parmesan mashed potato for a savoury waffle, with rich, tender duck legs on top. A decadent combination when only the best will do.

Ingredients
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500g DukesHill Truffle and Parmesan mashed potato
1 large egg
2-3 tbsp plain flour
1/4 tsp baking powder
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1 tbsp Comte, finely grated
Pinch of salt and black pepper
A small knob of butter for greasing the waffle iron
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2 DukesHill Confit duck legs
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2 tbsp DukesHill Honey and mustard glaze
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2 tbsp DukesHill Cocktail nuts, crushed
Directions
Preheat oven to 200C. Place the duck legs on a baking tray, cover with foil and roast skin side up for 15-20 mins. Warm the honey and mustard glaze either in a microwave or on the hob, before brushing over the duck legs with a basting brush. Set aside to rest.
Preheat the waffle iron. Lightly grease it with a little butter to prevent sticking.
In a large bowl, combine the truffle mashed potato, egg, flour, baking powder and Comte. Season generously with salt and pepper. The batter should be thick enough to hold its shape but not too dry.
Scoop a portion of the mixture into the preheated waffle iron, spreading it evenly. Close the lid and cook for 5-7 minutes or until the waffles are golden and crispy.
Serve with a duck leg on top, before sprinkling with crushed mixed nuts.