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
- 4 ea. Duck Breast, scored
- 1 tbsp. Ginger, shredded
- 2 bunches Scallion, chopped
- 1 tbsp. Olive Oil
- 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
- On low heat, simmer 2 bottles of Root Beer in a pot until 1 cup of liquid is left. Refrigerate.
- Drizzle 1 tbsp. of Olive Oil in a sauté pan on medium-high heat.
- Score the Duck fat with a sharp knife, creating diamonds.
- 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.
- Remove Duck from pan and let rest for another 3-4 minutes.
- Whisk Flour, Sugar, Baking Powder, Baking Soda and Salt in a large bowl.
- Whish Buttermilk, Melted Butter and Eggs in another bowl, then whisk into dry mixture until just combined. Add shredded Ginger and chopped Scallions.
- Brush hot waffle iron/pan lightly with Vegetable Oil and pour a slightly rounded 1/2 cup of batter into each waffle mold.
- Cook Waffles until golden, about 3 minutes.
- Slice Duck on an angle.
- Arrange Waffles in center of the plate and place the Duck over top.
- Drizzle Root Beer reduction over the entire plate.
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