#SaturdaySessions: Duck and waffles

#SaturdaySessions: Duck and waffles

Recipes for the weekend

Text: Denise Kok

Fowl play

Trust Chef Rishi Naleendra of Cheek by Jowl to give new meaning to the good old fried chicken and waffle pairing. Instead of the white chook, Naleendra makes his with the rich, meaty goodness of duck, boosted with plenty of flavour from a marinade finessed with juniper berries, bayleaf, and black peppercorns. To finish, a five spice caramel sauce gives this dish a familiar Asian twist. 

Marinade for Duck Legs 

2 Duck Legs
100g Fine Salt
5 Juniper Berries
5 Black Peppercorns
2 Bayleaf
2 cloves Garlic

How to make it

1. Marinate the two duck legs in the above spices and leave in the refrigerator for 24 hours. 

2. After 24 hours, take out the duck legs and rinse very well before pating dry.

Confit Duck Legs

500g Duck Fat (melted)
2 Marinated Duck Legs

How to make it

1. Place the 2 duck legs in a deep cooking tray and immerse with the duck fat. If the duck fat does not cover the 2 duck legs you can top up with olive oil.

2. Place this in the oven that has been pre-heated to 70 degrees, until the duck leg is tender. This may take 3-4 hours. Make sure you do not overcook. Take out the legs before the meat starts to fall off the bone.

3. Let the duck legs cool down at room temperature. Before serving, sear it on a grill or in a pan until the skin becomes crispy.

Five Spice Caramel

750g Gula Melaka 

200ml Chicken Stock 

50ml Lime Juice 

30g Glucose

100g Chinese Five Spice

How to make it

1. Place all ingredients into a pot over low heat for approximately 20-30 minutes and reduce to a nice syrup consistency.


3  Egg Yolks

4  Egg Whites

500ml Milk

250g Unsalted Butter 

420g Plain Flour

30g Baking Powder 

150g Sugar


How to make it

1. Mix all the ingredients together with a whisk or electric mixer apart from the egg whites. Whip the egg whites separately to form a soft peak, then fold into the mixture.

2. Follow the instructions on the waffle machine.

3. Once you start crisping the duck skin, put the waffles on. Once cooked, place the waffle on a bowl/plate.

Plating the dish

1. To serve, place the duck leg on top of the waffle and then pour the five spice caramel over the top. 

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