Duck & Waffles
Executive Chef Seis Kamimura

Yield: 2 servings

- Shredded duck legs (recipe follows)
- Glazed Cherries and Port-Wine Reduction (recipe follows)
- Wine reduction
- Pistachio Waffles (recipe follows)
- Pistachios, crushed, to garnish 1. Combine glazed cherries and shredded duck; heat through over low heat.

2. Top each waffles with equal parts duck mixture. Drizzle with port reduction; sprinkle with crushed pistachios.

Roasted Duck Legs

  • 2 large duck legs
  • 1 Tbsp. Kosher salt
  • 1 Tbsp. sugar
  • ½ tsp. ground black pepper
  • 1 bay leaf, crushed
  • 1 clove
  • 4 cups rendered duck fat, warm

    1. Rinse duck legs with water and pat dry with paper towel. Combine salt, sugar, black pepper, bay leaf and clove in a small bowl. Season duck legs with salt mixture and marinate refrigerated for at least 5 hours.

    2. Rinse salt mixture off of duck legs and pat dry. Heat pan over medium-high heat; sear duck legs skin-side down until brown, about 4 minutes.

    3. Add warm duck fat to cover legs, bring to a simmer and cover with aluminum foil. Cook 3 hours in 250F oven.

    4. Cool duck; remove from fat. Pull meat from bones; shred.

    Glazed Cherries and Port-Wine Reduction

  • ¼ cup red wine
  • ¼ cup plum wine
  • ¼ cup port
  • 2 Tbsp. sherry vinegar
  • 2 Tbsp. sugar
  • 1 cinnamon stick
  • 1 star anise
  • ¼ cup dried tart cherries

    Combine all ingredients. Bring to simmer; reduce liquid by 2/3. Strain cherries. Reserve wine reduction.

    Pistachio Waffles

    Yield: 4 pieces

  • 4 oz. all-purpose flour
  • 1 pinch baking powder
  • 1 pinch sugar
  • 1 pinch salt
  • 1½ oz. butter, melted
  • 1 egg, beaten
  • 3oz. milk
  • 2oz. pistachio, chopped

    1. Combine dry ingredients. In separate bowl, whisk eggs and milk; fold into dry ingredients. Fold in butter and chopped pistachios.

    2. Cook batter in waffle iron at the highest setting until crisp and golden brown, about 5 minutes.