Millcroft Inn & Spa’s Green Pea Waffle with Duck Confit

Try this delicious twist on traditional waffles courtesy of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa. Duck confit is the star of this recipe and when combined with a crispy yet fluffy green pea waffle, a poached egg, and a sweet maple butter it becomes an unforgettable dish. Enjoy this scrumptious meal with a nice glass of Pinot Noir. 

Green Pea Waffle with Duck Confit, Poached Egg, Maple Butter, and Micro Greens

Compliments of Executive Chef Nicolas Petitjean from Headwaters Restaurant at Millcroft Inn & Spa.

Serves 4 people

Ingredients for Poached Egg:

4 eggs
1-liter water
100g white distilled vinegar

Method:

1. In a pot boil water with distilled white vinegar. Break eggs and cook in the water for 3 minutes.

Ingredients for Green Pea Waffle:

250 g Flour
15 g White sugar
5 g Baking powder
3 g Salt
1 Egg
250 g Milk
100 g Butter melted
75 g Green pea purée

Method:

1. Boil water and place the frozen green peas in the pot. Transfer to a blender and blend until smooth.
2. In a mixing bowl, combine dry ingredients together, whisk in milk, and the egg. Add melted butter and finish with pea purée.
3. In a waffle iron, cook the waffle for 4 minutes and 30 seconds.

Ingredients for Duck Leg Confit:

2 Duck leg
200 g Kosher salt
20 g White sugar
1 Bay leaf
5 g Black peppercorn
1 Thyme sprig
1L Canola or vegetable oil

Method: 

1. Cure the duck leg for 2 hours, rinse under cold water then pat dry.
2. Place the duck legs in a container that can go into an oven then pour over oil.
3. Bake at 300˚F for 1 hour and 30 minutes.
4. Take out the leg, remove the bone and cut the meat in half horizontally.

Ingredients for Maple Butter: 

60 g butter
10 g maple syrup

Method: 

In a mixing bowl, combine soft butter and maple syrup.

Plate dish as illustrated in the photo.