These waffles are a take on a favoured dish from Cumulus Inc. Our confit duck legs make these an easy snack to prepare for the start of a dinner party. They’re a great crowd pleaser, best served with a glass of Victorian Pinot Noir. 

Ingredients

2 x confit duck legs
300 g plain flour
1 tablespoon caster sugar
1 tablespoon baking powder
3/4 teaspoon salt
480 ml milk
100g butter, melted
2 eggs

To serve:
A jar of Meatsmith pickled cherries
A jar of Meatsmith chicken liver parfait, whipped with a spatula or whisk.

Method

Make the waffle batter by placing all dry ingredients into a bowl. In another bowl, combine all wet ingredients and mix to combine. Pour the wet ingredients into the dry ingredients and whisk until you have a smooth batter. Remove the meat from the duck legs, shred into small pieces and then fold through the batter.

Use a waffle press to make the waffles. The amount of batter used can vary depending on the size of your waffle iron, but generally around a cup will work for a standard waffle. Cook on a medium setting until golden and cooked through, generally 2 to 3 minutes. 

To serve, dollop the whipped parfait onto the waffle and adorn with pickled cherries.