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Waffle, shredded duck confit, crumbled goat cheese, lamb's lettuce, olive oil and lemon zest |
Brunch, Vegetables and Fruits, Cheese, Duck
Beautiful waffle, generously garnished with duck confit, goat cheese, mash and lemon zest.
To facilitate the peeling of the skin of the duck confit, keep the leg in its initial plastic wrapping, you plunge it in a tepid/hot water during 5 to 8 minutes, (or pass it in the microwave). This will make it easier to remove the skin from the meat.
Ingredients
Recipe for 4 portions / 12 tapasWaffles
Garnish
Accompaniment
Preparation time: 45 min
Preheat your Waffles cooker at 400 °F
-
Waffles
Combine the flour and salt. Make a well in the center and add the eggs. Add the melted butter and water. Whip with a whisk or a stand mixer. Add the sugar, vanilla, the oil and the baking powder.
Mix again until the dough looks completely combined without any lumps. If you cannot get rid of all the lumps, add a small amount of water and continue to stir.
Let rest for at least 3 minutes and then pour the mixture into your waffle molds or waffle maker.
Cook for roughly 3 minutes, making sure to flip/turn halfway through.
-
Garnishes
Duck
Remove all of the meat from the bones, making sure not to get any bone or cartilage mixed in with the meat. In a hot skillet with a thread of olive oil, sautée the meat then add a garlic clove and continue to cook for a couple minutes. Remove from the heat and add the chopped chives.
Goats cheese
Choose a relatively dry goat's cheese and crumble it. Keep in the fridge until ready to serve.
Mash salad
In a bowl, add the mash, a thread of olive oil and the lemon zests as well as the pine nuts that you will have roasted for 3-4 minutes in the oven. Season to taste.
-
Plating
On a flat plate, place the waffle in the center. Garnish with the duck, goat's cheese and the salad.
To facilitate the peeling of the skin of the duck confit, keep the leg in its initial plastic wrapping, you plunge it in a tepid/hot water during 5 to 8 minutes, (or pass it in the microwave). This will make it easier to remove the skin from the meat.
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The Grandiose Mother's Day Brunch! Mimosa workshop upon your arrival! Spoil her, she deserves it!
- Mimosa 2.0
- Lobster and scallop Thermidor gratin, fennel, tarragon, Yukon Gold potatoes and Monterey Jack cheese |
- Crabmeat in remoulade with pomelo juice, avocado pulp, apricot infused with thyme, roasted almonds |
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Festive Brunch + Mimosa offered at the arrival !
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- Rösti potatoes with mushrooms and cheese, spicy eggs, bacon foam, pumpkin crumble |
- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
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LE BON BRUNCH
Festive Brunch + Mimosa workshop on arrival!
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- Smoked salmon, leek salad with gribiche sauce with Maille gerkins, country bread toast rub with garlic |
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