Pan-seared Duck over Scallion Ginger Waffles with Root Beer Reduction

Pan-Seared Duck over Scallion Ginger Waffles with Root Beer Reduction

Pan-Seared Duck over Scallion Ginger Waffles with Root Beer Reduction

Yield: Serves 4

Duck

  • 4 ea. Duck Breast, scored
  • 1 tbsp. Ginger, shredded
  • 2 bunches Scallion, chopped
  • 1 tbsp. Olive Oil

Waffles

  • 2 cups All-purpose Flour
  • 2 tbsp. Sugar
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 3/4 tsp. Salt
  • 2 cups Buttermilk, shaken
  • 3/4 stick (6 tablespoons) Butter (unsalted, melted and cooled to room temperature)
  • 2 Eggs, large
  • Vegetable Oil for waffle iron

Root Beer Reduction

  1. On low heat, simmer 2 bottles of Root Beer in a pot until 1 cup of liquid is left. Refrigerate.

Duck

  1. Drizzle 1 tbsp. of Olive Oil in a sauté pan on medium-high heat.
  2. Score the Duck fat with a sharp knife, creating diamonds.
  3. Place the Duck skin side down in the pan. Cook for 3-4 minutes or until the skin is crispy and golden brown. Flip and continue to cook for 3-4 more minutes.
  4. Remove Duck from pan and let rest for another 3-4 minutes.

Method

  1. Whisk Flour, Sugar, Baking Powder, Baking Soda and Salt in a large bowl.
  2. Whish Buttermilk, Melted Butter and Eggs in another bowl, then whisk into dry mixture until just combined. Add shredded Ginger and chopped Scallions.
  3. Brush hot waffle iron/pan lightly with Vegetable Oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
  4. Cook Waffles until golden, about 3 minutes.

Plating

  1. Slice Duck on an angle.
  2. Arrange Waffles in center of the plate and place the Duck over top.
  3. Drizzle Root Beer reduction over the entire plate.
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