Duck and Waffle Recipe


Here at Andrew James, we’re fanatical about waffles.

Whether they’re topped with chocolaty goodness or a full roast dinner, we’re there with bells on.

Today we’re indulging in a king-like feast of Duck and Waffles.

The combo of meat and sweet has long been a big hit across the pond in the US, with chicken and waffles being a meal staple of Diners up and down America.

The introduction of Duck into the line-up is inspired by London restaurant ‘Duck and Waffle’s signature (and namesake) dish, and who doesn’t love duck?!




We’re using the Andrew James Volcano Waffle Maker to create the perfect texture waffles to compliment the duck and hoisin sauce; fluffy on the inside, and crispy on the outside.

Using the Volcano Waffle Maker you get flawless waffles in just 3-4 minutes; allowing plenty of time to cook up a second batch (trust me, you’ll want to)!

Whether you whip this meal up for a hearty brunch or a tasty tea; we’re sure you’ll be more than satisfied – we certainly were when we made these in the office (not a crumb survived!).



Ingredients for Duck and Sauce


4 duck breasts

½ tsp salt

1 Thumb ginger

4 Spring onions

1 Cucumber

60ml Hoisin sauce

60ml Port

1 Clove Garlic

½ teaspoon Five spice



Making the Sauce, then Cooking the Duck


Combine all the marinade ingredients in small food processor and chop.

Pour into a tray or baking dish. Pat the duck dry with paper towels then place in the tray with the marinade, skin side up.

Sprinkle salt on the skin, then marinate in room temperature for 30 minutes.

Preheat oven to 425°F (218°C).

Pat the duck dry with paper towels. Score the skin 1/2-inch (1 cm) apart to a diamond pattern

Place the breast pieces in a cold ovenproof skillet, skin-side down. Cook over medium heat, until they’re gently sizzling.

Turn to medium-low heat. Cook until the skin turns golden brown, for another 10 to 12 minutes.

Flip them over every 3 to 4 minutes. If the duck skin cooks too fast, turn to low heat.

Transfer the skillet into the oven and bake for 8 minutes, until the skin turns dark brown.

Flip to skin-side up and bake for another 6 to 8 minutes, until the skin turns dark brown but not burnt.

Transfer the duck onto a big plate, skin-side up.

Allow to rest for 10 minutes without cover before carving.

Cook your sugar free waffle ( see waffle recipe below )

 Julienne (fancy word for cut into strips) the cucumber and spring onions and arrange a nest of cucumber and spring onions

Carve the duck into strip, then place the duck on the nest of veg. Drizzle with the hoisin sauce and Enjoy!

Sugar-Free Waffle

200g plain flour

2 tsp baking powder

¼ tsp salt

300ml milk

2 tsp vanilla extract

3 tbsp. veg oil

1 egg


Beat the ingredients together for 30 seconds, don’t worry about lumps they will disappear when cooking. Allow the batter to stand for 1 minute.

Fill the scoop to the top and pour into your preheated volcano waffle maker.

Pour in the mixture quickly, so that it gathers in the funnel, and gravity will evenly distribute the batter along the plates.

Cook the waffle for 3-5 min until the waffle is at the desired level of crispiness.

Then you’re ready to go! Just pile one on top of the other, we sometime like to shove a fried or poached egg on top too for added goodness!

This recipe is certified perfection, don’t believe us? Try it for yourself, or watch the recipe video below and that will surely get your mouth watering!







Send us over your creations of this recipe on social, as we’d love to see them!

Tag us @andrewjamesuk on Instagram and @andrewjamesltd on Twitter.


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