Duck and waffle
Inspired by the iconic dish served high above London at Duck & Waffle, this brunch recipe brings restaurant-level indulgence to your own kitchen. Crispy confit duck, golden mustard waffles and perfectly fried Freshlay Farms Golden Yolker® eggs come together with a drizzle of thyme-infused hot honey for the ultimate sweet-savoury bite.
Ingredients
Metric
Imperial
Confit duck legs
- 2 duck legs
- 4 garlic cloves, crushed
- 4 sprigs of thyme
- 1 sprig of rosemary
- 1l duck fat, or enough to fully submerge the legs
- salt and pepper, to season
Thyme-infused hot honey
- 350g of honey
- 2 tsp chilli flakes
- 1 tbsp of thyme leaves
Mustard waffles
- 1 Freshlay Farms Golden Yolker® egg, separated
- 250g of self-raising flour
- 1 tsp light brown sugar
- 250ml of milk
- 1 1/2 tbsp of wholegrain mustard
- 50g of butter, melted
- salt, to taste
Method
Season the duck legs generously with salt and pepper, then place them in a large pot along with the crushed garlic, thyme and rosemary
- 2 duck legs
- 4 garlic cloves, crushed
- 4 sprigs of thyme
- 1 sprig of rosemary
Cover the duck legs with the duck fat, making sure they are completely submerged, then cover the pot with a lid. Cook the duck legs on low heat for around 3 hours or until the meat falls off the bone
- 1l duck fat, or enough to fully submerge the legs
Simmer all the hot honey ingredients together gently for a few minutes then set aside to cool
- 350g of honey
- 2 tsp chilli flakes
- 1 chilli, sliced
- 1 tbsp of thyme leaves
Preheat the oven to 200°C
For the waffles, place the egg yolk in a large bowl, then add the flour and a generous pinch of salt
- 1 Freshlay Farms Golden Yolker® egg, separated
- 250g of self-raising flour
- salt, to taste
Add the sugar, then whisk in the milk followed by the melted butter and mustard
- 1 tsp light brown sugar
- 250ml of milk
- 50g of butter, melted
- 1 1/2 tbsp of wholegrain mustard
Whisk the egg white to soft peaks, then fold through the batter
Heat a waffle maker according to manufacturer’s instructions and brush or spray with a little oil
Ladle in just enough batter to cover the surface, then close and cook according to manufacturer’s instructions
Remove the duck legs from the fat, and place them onto a parchment-lined oven tray. Place into the oven and cook for 10 minutes or until the skin is crisp
Fry two eggs until cooked to your liking in hot oil
Serve the waffles topped with a crispy confit duck leg, a fried egg and plenty of thyme-infused honey
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