I am sure most people have heard of the 24-hour restaurant close to Liverpool Street Station, running under this name. The view of this city by night from the 40th floor is breathtaking. If you add some good wine and excellent food, such as crispy pigs ears, to the equation, the experience becomes unique. There are some quite innovative dishes on the menu, but whilst quickly glancing over it, one dish in particular caught my eye. I had to try it. It was amazing.
….. with the following result (or at least my attempt of re-creation):
Duck & Waffle
1 whole duck, about 1200g (so this is the easy version of the duck & waffle experiment. Instead of spending 3 hours in the kitchen slaving away to cook 4 confit duck legs, I decided to buy 2 crispy aromatic half ducks from Waitrose which only needed to be popped into the oven for 30 minutes. If you have time to spare go ahead and let me know how your self made confit duck legs turn out;-))
4 large or 8 small belgian butter waffles
4 duck eggs
300ml maple syrup
1.5-2tbsp whole grain mustard
- If you are using a pre-cooked duck, cook according to the instructions. If you are attempting to properly confit your duck legs, then I can’t help you just yet. Maybe in another post to come.
- For the sauce, heat the maple syrup and mustard in a small pan. Whisk occasionally and bring to a simmer, then let it cool slightly before serving. You can add more or less syrup/mustard depending on your taste.
- For the waffles, place them into the oven for the last 5 minutes of your duck’s cooking time so that they warm up nicely.
- Just before serving: heat your oil in a frying pan and fry each duck egg for about 1.5 minutes.
- To assemble this interesting dish: first place the waffle or waffles on the plate, top with a duck leg and fried duck egg. Serve the sauce on the side so each guest can determine the quantity him/herself.
- Drizzle the tower with sauce and enjoy (yes, yes there is no sauce on the picture, apologies).