Belgian Waffle Stuffing With Duck Confit Recipe

Name: Belgian Waffle Stuffing With Duck Confit Recipe
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mediterranean, French, European
Ingredients: 2 mediums carrots, finely diced; 2 stalks celery, finely diced; 473 milliliters organic chicken stock; 4 dried apricots, finely chopped; 170 grams leg duck confit, shredded; 1 Tbsp fresh sage leaves, finely chopped; 2 larges homemade or store-bought Belgian waffles, About 8 in diameter; 1 large clove garlic; 1 Tbsp maple syrup; 4 servings Salt and pepper, to taste; 4 Tbsps unsalted butter; 1 medium yellow onion, finely diced

You can never have too many side dish recipes, so give Belgian Waffle Stuffing With Duck Confit Recipe a try. This gluten free and primal recipe serves 4. One portion of this dish contains around 12g of protein, 16g of fat, and a total of 274 calories. It will be a hit at your Thanksgiving event. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Head to the store and pick up leg duck confit, celery, onion, and a few other things to make it today.

Instructions

Preheat oven to 375F.

Equipment you will use

Oven

Cut waffles into cubes and arrange evenly on a baking sheet, then bake for 10 minutes or until just crisp and golden brown.

Equipment you will use

Baking Sheet

Oven

Remove from oven and let cool completely.Melt the butter in a large skillet over medium heat. When it's hot and foaming, add the onions, garlic, carrots and celery, toss well to coat and sauté for 10-12 minutes until translucent, stirring occasionally.

Ingredients you will need

Carrot

Butter

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Oven

Add the sage, apricots, duck confit, a splash of the chicken stock, salt and pepper, toss well to combine, lower the heat slightly and cook for 5 minutes. Fold in the waffle cubes, taking care not to break them apart, until completely coated.

Ingredients you will need

Salt And Pepper

Chicken Stock

Apricot

Whole Duck

Sage

Add the maple syrup and a cup of chicken stock and stir until completely absorbed. Taste for salt and add more if necessary.

Ingredients you will need

Chicken Stock

Maple Syrup

Salt

Transfer stuffing to a large casserole dish, packing down around the corners, drizzle evenly with the rest of the stock (a little extra if you like yours on the mushy side) and bake uncovered at 375F for 20 minutes or until crisp and golden-brown on top. More stuffing recipes on Food Republic:Pumpkin and Herb Stuffing

Ingredients you will need

Stuffing