Pear & Ginger Tea Duck Breast on Sweet Potato Waffle with Duck Confit Slaw

Pear and ginger tea duck breast on sweet potato waffle with duck confit slaw

Grand Prize 2015 Chef Recipe Contest, Executive Chef Jacques Wilson, El Camino Hospital, Mountain View, CA

"I have used Maple Leaf Farms products as long as I can remember. Being a chef, I look for quality and consistency in any product. Maple Leaf Farms duck has been just that. Every time I look to place it on the menu, the quality and consistency makes my job that much easier. My favorite part of the duck would be the legs. The richness and tenderness of the meat lends itself to be prepared in countless ways.” - Executive Chef Jacques Wilson


  • 1

    2 - 6 oz Maple Leaf Farms Boneless Duck Breasts (scored)

  • 2

    6 each Pear Ginger Tea Bags

  • 3

    1-1/2 cups Water

  • 4

    1/2 cup Pure Maple Syrup

  • 5

    1 cup peeled and cubed Sweet Potatoes

  • 6

    1 cup All Purpose Flour

  • 7

    1 1/2 tsp Baking Powder

  • 8

    1/4 tsp Salt

  • 9

    3 Egg Whites, at room temperature

  • 10

    1/2 cup Milk

  • 11

    1/8 cup firmly packed Light Brown Sugar

  • 12

    1 oz Butter, melted

  • 13

    1/2 Tbsp grated Orange Zest

  • 14

    Vegetable spray, for waffle iron

  • 15

    1 Maple Leaf Farms Duck Confit Leg, meat pulled and shredded (reserve liquid)

  • 16

    1/2 oz shredded Red Cabbage

  • 17

    2 oz Broccoli Stalks, julienne

  • 18

    1 oz Carrot, julienne

  • 19

    2 oz Baby Kale

  • 20

    Roland Balsamic Glaze

  • 21

    Micro Celery



  • 1

    Steep tea bags in the water, then let cool. (Reserve 1/2 cup of liquid.)

  • 2

    Add duck to 1 1/2 cups of tea, place in a vacuum seal bag for 24 hours.

  • 3

    Take the remaining tea and maple syrup and reduce by half, reserve for service.

  • 4

    Preheat oven to 350 degreeF

  • 5

    Place duck on hot grill or nonstick pan, cook for 6 minutes, turn over and cook for additional 2 minutes. Place on oven rack and place in oven until internal temperature reaches 145 degrees F.

  • 6

    When it reaches the temperature, set aside until ready to slice. When ready for service, slice 1/4 inch on the diagonal, use the second slice to have a consistent appearance.


  • 1

    Put cubed sweet potatoes in a steamer basket. Place the basket in a large pot of simmering water that is no closer than 2 inches from the bottom of steamer. Allow potatoes to steam for 20 minutes, or until fork tender. Mash cooked potatoes and set aside.

  • 2

    In a large bowl, whisk together flour, baking powder, and salt and set aside.

  • 3

    In another bowl combine the sweet potatoes, milk, brown sugar, butter, and grated orange rind. Stir the sweet potato mixture into the flour mixture and thoroughly combine. Beat egg whites until stiff peaks form. Gradually fold egg whites into batter 1/3 at a time. The batter will be thick.

  • 4

    Using a 2-ounce scoop, place 1 scoop of batter into the center of a preheated, oiled waffle iron, and cook until lightly browned, about 2 minutes. Hold waffles in warm oven for service. (Shape of waffle should be round with jagged edges.)

Confit Slaw

  • 1

    Heat 1/4 cup confit liquid in pan, add duck and bring to 165 degrees. Turn off heat then fold in vegetables, hold for plating.


  • 1

    Make three dime size drops of the Roland Balsamic Glaze on plate.

  • 2

    Place waffle in center of the plate, add 1/4 cup duck confit slaw on top of waffle.

  • 3

    Place three slices of duck breast on top of slaw, drizzle with the syrup, then place the micro celery on top for garnish.

2015 Chef Jacques Wilson


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