Island Life Magazine Ltd February/March 2018 | Page 119

Food and drink
Slow cooked confit duck leg
and homemade waffles served with a runny fried
egg, maple apricot glaze and crispy fried herbs
Recipe by The Duck, Ryde
Serves: 4 people
Ingredients
4 Duck legs
2 Litres duck fat
Tablespoon of salt
Sprigs of thyme, rosemary & sage
4 Eggs
Maple syrup
250g Dried apricots
250g Castor sugar
Vanilla essence
For the Waffles
3 Eggs
250g Plain flour
4 tsp Baking powder
1 tbsp Castor sugar
410ml Semi skimmed milk
120ml Veg oil
A few drops of vanilla essence
Method
30 mins, strain the apricots and
place in a liquidiser, whizz up and
gradually add Maple syrup into
the blender until you get a ‘sticky’
coulis like consistency.
Duck Legs
1.
2.
3.
Prepare the duck a day early,
rubbing in a generous sprinkle of
salt and thyme on the legs and
leaving in fridge overnight.
Before cooking, rub off the salt
and place the legs in a deep
ovenproof tray.
Cover legs with duck fat and add
a few sprigs of fresh thyme. Cook
in a pre-heated oven at 150°C for
2.5 - 3 hours.
Apricot and Maple Glaze
4.
5.
6.
Once cool add Maple syrup to the
glaze until you get the delicate
flavour of maple shooting through
the apricots.
Crispy Herbs
7.
8.
Pick some nice hardy herbs like
rosemary, sage and thyme, take
them off stem and wash.
Shallow fry until golden, remove
with slotted spoon and place on
kitchen towel to remove excess oil
and put aside for garnish.
Place your apricots, castor sugar
and vanilla pod scrapings in a pan
and cover with boiling water. Waffles
Bring to boil and simmer for 9.
Using an electric mixer whisk three
eggs until fluffy and add the rest of
the waffle ingredients.
10. Blend together until you get a
smooth batter, place in a jug, heat
up your waffle maker and cook
waffles until crisp.
To Finish
11. Your confit duck has finished
cooking if you twist a fork in the
leg and if it twists easily you are
ready to go.
12. Cook your fresh hens eggs in a
touch of oil and top with the crispy
fried herbs.
13. Place the waffles on the bottom
with the confit duck leg on top, lay
your egg across it and sprinkle with
extra crispy herbs, finally drizzle
with glaze.
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