Smoked Duck with Five Spice Waffles and Hibiscus Syrup

Student Grand Prize 2015 Chef Recipe Contest, Christopher Dodson, EL Paso Community College, El Paso, TX


Serving Size {5 servings}


Spice Blend:
1/2 tsp Fennel Seeds
4 Whole Star Anise
1 Tbsp Ground Cinnamon
1 tsp Ground Cloves
1 tsp White Pepper

Waffle Batter:
2 cups All Purpose Flour
3/4 cups Sugar
3 1/2 tsp Baking Powder
2 Eggs, separated
1 1/2 cups Milk
1 cup Butter, melted
1 tsp Vanilla Extract

Hibiscus Syrup:
3/4 cup Maple Syrup
1 cup Water
1 cup Dried Hibiscus Flowers

Duck Breast
4 Maple Leaf Farms Boneless Duck Breasts

Dry Rub:
1 tsp Paprika
1/2 tsp Cayenne
1/2 tsp Allspice
1/2 tsp Ground Star Anise
2 Tbsp Salt
1/2 tsp White Pepper

Other Supplies
1 Hotel Pan
1 Hotel Pan with holes
Hickory Wood Chips
Aluminum Foil



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Waffle Spice Blend:
Toast all whole spices over medium low heat until fragrant. Toss every 30 seconds or so for about 4 minutes total. Grind spices in spice grinder until fine, combine with the rest of the spices and set aside.

Waffle Batter:
In a medium sized mixing bowl combine flour, sugar, baking powder and five spice mixture. In a small bowl lightly beat egg yolks. Add milk, butter and vanilla. Mix well.

Beat egg whites until stiff peaks form and fold into waffle batter. Be sure to fold in the egg whites, do not over mix or the result will not be the ideal fluffy waffle.

Hibiscus Syrup:
Heat 1 cup of water to a rolling boil then add in the hibiscus leaves. Remove from heat and allow to steep for at least 10 minutes. Strain and reduce the liquid by 3/4. Add the reduced liquid to the maple syrup and simmer over low heat for 10 min. There should be a layer of maple flavor with a brightness from the hibiscus reduction as well as a slight bit of tartness.

Duck Breast:
Season the duck with the spice rub mixture. Place the duck breast skin side down in a cool saute pan over medium low heat. Render fat and crisp the skin, draining the fat as necessary. Remove the duck breast from the pan and set aside on a wire rack.

Soak the wood chips with water to cover for 30 minutes. Drain the chips after smoking, place the wood chips into the hotel pan. Place the hotel pan with holes inside of the other hotel pan and place over medium heat, creating a pan smoker. Place the duck breasts skin side up and cover with foil. Smoke the ducks for about ten minutes until medium rare to almost medium and let rest on a wire rack.

Cook waffles in a waffle maker of your choice until done, golden brown and crisp, following the factory directions.

Slice the smoked breasts into 15 - 1/4" thick slices, reserve. Thinly slice the remaining duck breast.

Place the thinly sliced scraps of the sliced duck into the fryer to make "Duck Bacon."

For each serving, on a long rectangular plate create a smear of the hibiscus syrup. Place a waffle on top of the smear. Place three slices of duck breast onto the waffle. Garnish with two pieces of crispy duck bacon.

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