Butter Duck Waffle
You know me, I love creating wild recipes and… this one, I would say it is like a max remix of several recipes.
At first, I wanted to make a butter chicken, but I thought that in this hunting season, I would encourage hunters to use their BBQ, and so I would use duck instead. After that, I also thought that roast chicken is really good, so I had to roast the duck. And then, I thought about the fact that butter chicken = naan bread, but I found that too common as an accompaniment. So I tried to find something that was usually made with chicken and I remembered the famous chicken waffles . In the end, I thought I would give you a recipe for roasted butter duck, served on waffles. Oh yes, it's completely crazy ... and delicious! 😉
In any case, this meal is very protein-rich and will give you a lot of energy. It is also a meal that is really excellent to eat in the morning before going hunting and staying in the woods for a long time; it will give you the strength you need to easily carry your catch to your car. Otherwise, it is also a very good breakfast to serve to your children if you want to reduce the amount of sugar they eat. Indeed, you may have seen me coming, waffles are 100% protein.
Here's how to make this amazing meal:
Required tools:
For the duck:
Stainless steel skewer wire or butcher's twine (optional)
Rotisserie
For the waffles:
Waffle iron
Ingredients :
For the duck:
1 duck, whole
½ cup ghee
New Delhi BBQ Quebec dry marinade , to taste
Dry marinade L'aube BBQ Québec X La ferme Monette , to taste
20 (approximately) cherry tomatoes
125 g labneh or plain yogurt
Quebec BBQ Maple Bourbon Sauce , to taste
Honey, to taste
For the waffles (makes about 1 waffle per egg):
2 cups of bacon rind, powdered
Tex-Max BBQ Quebec dry marinade , to taste
8 eggs
Grated cheese (cheddar or mozzarella style), to taste
Ghee, for cooking
Preparation :
For the duck:
Preheat the BBQ to approximately 400°F.
Empty the inside of the duck, if necessary.
In a mixing bowl, mix the ghee with New Delhi dry marinade.
Place the seasoned ghee, then the cherry tomatoes inside the duck.
Using stainless steel spit wire, butcher's twine, or the rotisserie spit, "close" the opening of the duck so that the tomatoes do not escape.
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Brush the duck with labneh or plain yogurt using the Basting Brush and sprinkle with L'aube Dry Marinade and New Delhi Dry Marinade on top.
Place the duck in the refrigerator and let it cool for a few minutes.
Place the duck on the rotisserie spit (if it is not already there) and cook for about 1 hour, or until it has an internal temperature of about 180°F.
Remove the duck from the rotisserie.
Bone the duck and slice it into slices about 1 cm wide.
Heat some Bourbon Maple sauce in a saucepan.
Serve the duck slices on the waffles and drizzle a little honey and Bourbon Maple sauce on top.
Savor and enjoy the moment!
For the waffles:
In a bowl, mix all the “waffle” ingredients (except the ghee) until you obtain a smooth batter.
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Using the Basting Brush, brush both sides of the waffle iron with ghee.
Spoon batter into waffle iron and let waffle cook until golden brown before removing. Repeat for each waffle.
Serve with duck and enjoy!
Happy BBQ!