Somehow, I seem to prefer savory waffles over sweet. Don’t get me wrong — I love my maple syrup, especially on pancakes, but waffles just seem the perfect vehicle for savory preparations.
I think I have mentioned that “chicken and waffles” sounded so good to me until I had it; just a piece of fried chicken on a waffle with maple syrup. Um, no thanks. In my mind, it should have been a creamy, savory, cheesy chicken sauce spooned over a waffle.
While I have never done exactly that, I did Savory Herb Waffles with Cheese Sauce, which were delicious. But this weekend, I created a simple recipe in homage to the original chicken and waffles.
Okay, still no maple syrup… but how about some melted duck fat instead? My farmers’ market friends at Top Knot Farms had duck confit on a recent Sunday, and that was all I needed to come home and announce that we were having Savory Herb Waffles with Duck Confit. I heard no complaints and the maple syrup remains safe in the fridge.
~ David
Savory Herb Waffles with Duck Confit
Click icon below to print the recipe.
Ingredients
- 2 large eggs
- 1 3/4 cups buttermilk
- 8 tablespoons unsalted butter, melted, cooled
- 1 teaspoon lemon extract
- 1 teaspoon nut extract
- 1 3/4 cups (206g) flour
- 3 tablespoons chopped fresh herbs (thyme, marjoram, tarragon, chives)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 legs of duck confit, with fat
- additional fresh thyme, for serving
- flaked sea salt, for serving (I used Maldon)
Instructions
- In a medium-sized mixing bowl, beat together the eggs, buttermilk, melted butter, and extracts. In a separate bowl whisk together the dry ingredients including herbs.
- Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain. The batter will be stiff.
- Spray your waffle iron with a non-stick cooking spray before preheating it. Cook waffles according to the manufacturer’s directions. For an 8″ round waffle iron, use about 1/2 cup batter; cook for 3 minutes, or until waffle is crispy and golden brown. As you make them, keep them warm in a 250-degree oven.
- Heat duck legs in a skillet over medium heat, skin side down, until they are golden brown and heated through. Plate the waffles, top with the duck legs, and drizzle with melted duck fat; sprinkle with fresh thyme leaves and flaked sea salt and serve.
- Serves 6.
© 2024 Copyright Cocoa & Lavender
Fran @ G'day Souffle
October 23, 2021 at 7:32 amDavid, this sounds really interesting, although I have trained my taste buds to only eat waffles with butter and maple syrup- athough I assume that eating waffles without sugar would be almost the same as eating a dinner roll (except crispier). I usually make my duck confit from scratch and I find the duck meat to be delectable, slow cooked in its own fat with some salt and herbs added to the fat. Thanks for this recipe- you have awakened my taste buds to new adventures!
Cocoa & Lavender
October 24, 2021 at 8:09 amI have to make my own duck confit sometime, Fran. Maybe this winter? I think you will like this savory preparation — it’s a nice combo.
Jean | Delightful Repast
October 23, 2021 at 8:01 amI’m with you, David—no maple syrup on a chicken and waffle! Your “homage” is perfect, savory all the way. I envy you your farmers market. I have yet to see duck confit at mine!
Cocoa & Lavender
October 24, 2021 at 8:11 amI am lucky, Jean – we have a great markers with a lot of passionate farmers and ranchers. Am glad to know I’m not the only one averse to the maple syrup here!
John / Kitchen Riffs
October 23, 2021 at 8:31 amGood, good recipe. I’m more than OK with waffles and maple syrup, but agree that savory ones are more interesting. I don’t have a waffle iron so I haven’t made savory waffles (although it’s easy enough to substitute pancakes, which I’ve done, although the texture and visual appeal isn’t the same), but the ones I’ve had in restaurants have been pretty good. And fortunately for me, the chicken and waffles I’ve had have been sans maple syrup. Thanks goodness. 🙂 This looks terrific. Thanks.
Cocoa & Lavender
October 24, 2021 at 8:12 amThanks, John. Maybe it’s time to invest in that waffle iron? We have a lot of fun with it.
Connie
October 23, 2021 at 12:25 pmWaffles topped with sexy duck confit? Oh yes!!!
Cocoa & Lavender
October 24, 2021 at 8:12 amWhat a great word for duck confit, Connie! Thanks!
John
October 23, 2021 at 1:43 pmSavoury waffles have only been a “thing” here for a decade, or so when restaurants and cafes bombarded us with chicken and waffles. I first tried that combo in New Orleans or some other southern locale, and haven’t had it since. Dry and odd, even with maple syrup.
Your top-shelf creation could well change my tune about savoury waffles. I’d never say no to confit duck!
Cocoa & Lavender
October 24, 2021 at 8:14 am“Dry and odd” – perfect description, John, with all the duck fat in this, it certainly isn’t dry! (Though some may still find it odd – and I’m okay with that!)
Melissa
October 23, 2021 at 3:38 pmAlas, I’m the only duck lover in my household so I will have to make serious reductions in the recipe quantities–but this sounds wonderful, so clearly worth the effort!
Cocoa & Lavender
October 24, 2021 at 8:14 amCome visit, Missy — we can have it together!
Eha
October 23, 2021 at 10:38 pmHave not made waffles for years but being a hugely ‘savoury gal’ this sounds so moreish I may even make my own duck confit also . . . let’s hope the waffle iron is where I think it is . . . .
Cocoa & Lavender
October 24, 2021 at 8:15 amI hope you can find your iron, Eha! Savory waffles are the bomb!
sherry
October 23, 2021 at 10:54 pmthis sounds so very delicious david. i love the idea of a savoury waffle and i adore duck!
Cocoa & Lavender
October 24, 2021 at 8:15 amIt’s a really nice combination, Sherry!
Chef Mimi
October 24, 2021 at 5:11 amI know I’d love this! I’m not really fond of crappy waffles and fake maple syrup. But a savory version of waffles with duck confit is just brilliant.
Cocoa & Lavender
October 24, 2021 at 8:17 amUgh — I can’t even begin to tell you how I feel about fake maple syrup, Mimi! Gross and disgusting is a good start. Glad my version sounds good!
Frank
October 25, 2021 at 4:53 amI have to totally agree with you about fried chicken and waffles… This sounds *so* much better! I absolutely adore duck confit.
Cocoa & Lavender
October 26, 2021 at 11:27 pmI assure you there is no likeness to dry, fried chicken and waffles, Frank!
2pots2cook
October 26, 2021 at 6:34 amWould also skip maple syrup. Duck fat is great finish !
Cocoa & Lavender
October 26, 2021 at 11:27 pmDuck fat is great in almost anything, Davorka!
sippitysup
October 26, 2021 at 1:34 pmAs elegant as a waffle can get! GREG
Cocoa & Lavender
October 26, 2021 at 11:28 pmThanks Greg! Waffles like to get fancy every once in a while…
Raymund
October 26, 2021 at 3:57 pmThats one fancy waffle, never tried it with duck but that totally makes sense.
Cocoa & Lavender
October 26, 2021 at 11:29 pmYeah, Raymond – I’m surprised no one else has thought of this before. It’s a natural!
Jeff the Chef
October 28, 2021 at 8:12 amOK, now we’re talking! Like you, I have also never understood why a piece of chicken on a waffle makes sense. I usually just eat the chicken, and then sadly nibble on the now-cold waffle, wondering why. So, I’m on board with each of the suggestions you made, from creamy sauces to confit! Plus, that duck leg looks exquisite. Nice going!
Cocoa & Lavender
November 5, 2021 at 6:32 amThanks, Jeff – I do have to wonder where the chicken & waffle concept came from. For those who like it, have at it I say. For the rest of us there’s duck and creamy cheese sauces…
Ben | Havocinthekitchen
October 29, 2021 at 7:13 amI prefer savory waffles (As well as crepes and pancakes, well maybe not so much pancakes) over sweet. We visited in Montreal one beautiful place where we discovered crepes (I believe they were buckwheat) paired with duck confit and caramelized onions (And something else for sure). Gosh, that was fantastic. I’ve been planning on recreating that dish for a few year. Anyway, I know for sure this savoury and herbaceous way to enjoy waffles is right up my alley. They look splendid, too!
Cocoa & Lavender
October 30, 2021 at 12:03 amThanks, Ben – wow, the duck in buckwheat crêpes sounds amazing! Something to try! Thanks for your kind comments – I have signed up for your posts but am not receiving anything. Any ideas as to why?
The-FoodTrotter
October 29, 2021 at 10:24 amThis recipe is very confusing to me. First I’m used to categorize waffles a sweet dish served with whipped cream, nutella and fruit preserve. Also it reminds me of these weirds US breakfast dishes with waffles, fried chicken, maple syrup, etc…. Which is still a mystery to me. However I’m a MASSIVE fan of duck confit and also your waffles are savory not sweet. I guess the whole recipe would have been more palatable with some greens maybe aragula and a little lemony fresh goat cheese spread with chives. But overall it’s probably very tasty!
Cocoa & Lavender
October 30, 2021 at 12:04 amGood points – the arugula salad (dressed with olive oil and lemon) was a side. Incorporating into the main would have been great! Thanks.
Valentina
November 3, 2021 at 8:20 pmI like both sweet and savory waffles — or a combination thereof. Duck Confit is one of my favorite dishes, and I consider it a treat — for a special occasion. Of course, I’d welcome it any day. How delicious it must be with the waffle! I can imagine those delicious juices and fat seeping into the waffles. 🙂 ~Valentina
P.S. I felt exactly the same way when I tried fried chicken & waffle.
Cocoa & Lavender
November 5, 2021 at 6:33 amYou are so right, Valentina – duck confit is a special treat and not for every day. Just love the stuff, though…
Karen (Back Road Journal)
November 4, 2021 at 10:09 amI’m so envious that your farmer’s market has duck confit available. Your savory dish sounds quite good!
Cocoa & Lavender
November 5, 2021 at 6:34 amThanks, Karen – I feel pretty lucky, too!
Inger
November 20, 2021 at 10:50 amI had the same reaction to chicken and waffles. But ducks’s another story and I of course always use any good fat like duck
Cocoa & Lavender
November 23, 2021 at 5:19 amIt is amazing how this just melts in your mouth! Duck confit is such an amazing ingredient.