This recipe redefines the waffle, transforming it into a gourmet masterpiece. Special equipment: Hand beater or masher, non-stick canola spray, waffle iron (preferably square).Courtesy of Juston Wolfe of The Early Bird.
Directions for: Butternut Squash Waffles & Gravy
Ingredients
Sweet Potato Mash2-4 sweet potatoes, peeled and cut into long fries
Duck Confit and Duck Stock2 Tbsp canola oil
7 clove garlic, halved
2 stalks celery, cut into large pieces
5 sprig fresh thyme
1 Spanish onion, quartered
2 large carrots, peeled and cut into large pieces
3 cup red wine
4-6 duck legs
4-6 cups duck fat (1 per leg)
Roasted Butternut Squash1 medium butternut squash
Duck Gravy2 Tbsp canola oil
6-8 cloves garlic, finely chopped
2 carrots, cut into large pieces
2 stalks celery, cut into large pieces
1 Spanish onion, thickly chopped
4-6 sprigs fresh thyme
3 cup red wine
1 cup butter
1 cup flour
salt and pepper, to taste
Stuffing1 Tbsp butter
1 Spanish onion, finely chopped
3 clove garlic, finely chopped
1 day-old loaf white bread, cut into 1/2-inch cubes
cup walnuts, chopped
cup dried cranberries
cup fresh sage, chopped
salt and pepper, to taste
Bacon Jam1 lb(s) uncooked bacon, finely chopped
Spanish onion, finely chopped
cup brown sugar
4 Tbsp maple syrup
1 sticks cinnamon
Sweet Potato Hashcup butter
1 medium cooking onion, finely chopped
Butternut Squash Waffles1 cup flour
3 tsp baking powder
tsp ground cinnamon
tsp nutmeg
1 cup brown sugar
1 cup milk
2 eggs
cup canola oil
tsp vanilla extract
Plating1 small smoked ham, cooked and thinly sliced
icing sugar, to taste
Directions
Sweet Potato Mash1. Cover sweet potato fries with water in a large bowl. Refrigerate for later use.
Duck Confit and Duck Stock1. Preheat oven to 300 degrees Fahrenheit.
2. In a large deep roasting pan on the stovetop, warm canola oil over medium heat. Add garlic, celery, thyme, Spanish onion and carrots; cook on stovetop for 10-15 minutes, or until vegetables soften. Stir in red wine and simmer over medium heat for 5-10 minutes.
3. Place duck legs on vegetables and coat meat with 1 cup of duck fat per duck leg. Cover pan with aluminum foil and bring to a quick boil on the stovetop. With oven mitts, carefully transfer roasting pan to oven and cook for 3-4 hours, or until meat is tender and falling off the bone.
4. Once the meat is cooked, remove legs carefully from the liquid and let cool. Once cooled, pull meat from bone with a fork and set aside.
5. Strain stock into a large pot, and once cooled skim fat. Reserve the liquid stock for gravy.
Roasted Butternut Squash1. Preheat oven to 400 degrees Fahrenheit.
2. Cut squash in half length-wise and clean out seeds. Place squash face down on a greased baking sheet. Roast in oven for 30 minutes until tender.
3. Remove squash from oven and set aside to cool. Scoop out the insides of the squash and mash in a mixing bowl until smooth. Refrigerate until assembly.
Duck Gravy1. In a medium pot, warm canola oil over medium-high heat. Add garlic, carrots, celery, Spanish onion, and thyme; cook for 10-15 minutes, or until soft.
2. Reduce heat to medium and add red wine. Cook for 10-15 minutes until wine has reduced by half.
3. Add 4 cups cooled duck stock and bring to a boil. Cover, lower heat, and simmer for 2-3 hours until gravy thickens. Strain and discard vegetables.
4. To make a roux, melt butter in a small pot over medium heat. Whisk flour into melted butter, stirring continuously until mixture starts to bubble. Pour and whish roux into duck gravy until it thickens. Add salt and pepper to taste. Cover and keep warm on stove until assembly.
Stuffing1. Preheat oven to 375 Fahrenheit.
2. In a medium pan, melt butter over medium heat. Add Spanish onion and garlic; stir and cook 4-5 minutes until onions are translucent.
3. Transfer onion and garlic to a large mixing bowl and add cubed bread, 1 cup of the pulled duck meat, walnuts, cranberries, and sage. Mix well, then add cup of the cooled duck stock. Stir well and add salt and pepper, to taste.
4. Transfer stuffing to a medium baking pan, cover with foil, and cook in oven for 30 minutes. Remove foil and cook for 10 minutes, or until bread begins to slightly brown and crisp on top. Remove from oven, cover with foil and keep warm on counter.
Bacon Jam1. On stove top and in a medium oven-safe pan, cook bacon until its crisp. Add Spanish onion; stir and cook over medium heat 4-5 minutes until onions caramelize. Drain bacon grease from pan.
2. Add brown sugar, maple syrup, and cinnamon stick. Stir and cook for 2-3 minutes to caramelize bacon. Add cup of the cooled duck stock and simmer over medium heat for 5-10 until liquid thickens. Remove from heat and cover to keep warm.
Sweet Potato Hash1. Cover sweet potato fries with water in a large bowl. Refrigerate for later use.
Butternut Squash Waffles1. Preheat waffle iron to highest setting.
2. In a large bowl, combine 1 cup mashed butternut squash, flour, baking powder, cinnamon, nutmeg, and brown sugar.
3. In a second large bowl, whisk together milk, eggs, 1/3 cup canola oil, and vanilla extract; combine with dry ingredients.
4. Coat waffle iron with non-stick spray. Using a 2-ounce ladle, scoop waffle batter onto the waffle iron, making sure to spread batter evenly. Close iron and cook for 2-5 minutes until waffles rise and turn golden brown. Repeat for a total of 12 waffles. Keep waffles warm in oven under low heat.
Plating1. Plate one waffle each per serving.
2. Top each waffle with sweet potato hash and 2-3 slices of ham. Add a second waffle and top with stuffing. Add a third waffle and top with bacon jam. Pour duck gravy over the waffles and dust with icing sugar, to taste.
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