DUCK WITH TRUFFLE WAFFLES & TRUFFLE MAYO RANCH

Nothing says decadence like duck, truffle and plenty of syrup! We teamed up with @heinz to create this amazing waffle dish using their [Seriously] Good Rich & Creamy Truffle Mayonnaise. Treat yourself and whip this up in under half an hour for an unforgettable brunch, lunch or naughty snack.

Ingredients

4 tinned confit duck legs 1 tin

8 sprigs thyme

2 large eggs

2 tbsp [Seriously] Good Rich & Creamy Truffle Mayonnaise

285 g plain flour

1/4 tsp bicarbonate of soda

1/2 tbsp caster sugar

1 tbsp unsalted butter melted

300 ml whole milk

2 sprigs thyme

5 sprigs chives

3 tbsp [Seriously] Good Rich & Creamy Truffle Mayonnaise

1 lemon

50 ml buttermilk

1/4 bunch chives

2 tbsp maple syrup

1 tbsp hot sauce

2 tbsp maple syrup

1 tbsp hot sauce

Method

Preheat the oven to 200ºC and preheat a waffle iron. Scoop the duck out of the tin and place it on a baking tray. Place the thyme sprigs around the duck and bake for 15 minutes.
Separate the eggs and add 1 of the yolks to a mixing bowl and both whites to another mixing bowl. Whisk the whites to soft peaks. Add 2 tbsp of the mayo to the yolk then tip in the flour, bicarbonate of soda, sugar, melted butter and a pinch of salt. Slowly pour in the milk while you whisk to form a smooth, thick batter. Carefully tip the beaten egg whites into the mix and fold them in until you get a smooth, light batter. Set aside for cooking later.
Spoon enough batter into the waffle iron to just cover the bottom. Close the iron and leave to cook until golden and crisp (we recommend lifting the iron to check after 4-5 minutes). Repeat to get 2 waffles.
Strip the leaves from the thyme and finely chop the chives. Scoop 2 tbsp of mayo into a small mixing bowl. Finely grate in the zest of the lemon and pour in the buttermilk, add the herbs then mix to get a smooth, pourable consistency.
Finely chop the remaining chives. Place a waffle on each of your serving plates. Top with a duck leg then smother it with your sauce. Drizzle a little maple syrup and hot sauce over the dish then scatter over the chives. Serves 2.