Belgian Waffle Stuffing With Duck Confit Recipe

Name: Belgian Waffle Stuffing With Duck Confit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large homemade or store-bought Belgian waffles, About 8'' in diameter; 4 tablespoons unsalted butter; 1 medium yellow onion, finely diced; 1 large clove garlic; 2 medium carrots, finely diced; 2 stalks celery, finely diced; 1 heaped tablespoon fresh sage leaves, finely chopped; 4 dried apricots, finely chopped; 1 leg (6-8 ounces) duck confit, shredded; 2 cups organic chicken stock; 1 tablespoon maple syrup; Salt and pepper, to taste

Servings: persons

2 large homemade or store-bought Belgian waffles, About 8'' in diameter
4 tablespoons unsalted butter
1 medium yellow onion, finely diced
1 large clove garlic
2 medium carrots, finely diced
2 stalks celery, finely diced
1 heaped tablespoon fresh sage leaves, finely chopped
4 dried apricots, finely chopped
1 leg (6-8 ounces) duck confit, shredded
2 cups organic chicken stock
1 tablespoon maple syrup
Salt and pepper, to taste

1
Preheat oven to 375F.
2
Cut waffles into cubes and arrange evenly on a baking sheet, then bake for 10 minutes or until just crisp and golden brown.
3
Remove from oven and let cool completely.
4
Melt the butter in a large skillet over medium heat.
5
When it's hot and foaming, add the onions, garlic, carrots and celery, toss well to coat and saute for 10-12 minutes until translucent, stirring occasionally.
6
Add the sage, apricots, duck confit, a splash of the chicken stock, salt and pepper, toss well to combine, lower the heat slightly and cook for 5 minutes.
7
Fold in the waffle cubes, taking care not to break them apart, until completely coated.
8
Add the maple syrup and a cup of chicken stock and stir until completely absorbed.
9
Taste for salt and add more if necessary.
10
Transfer stuffing to a large casserole dish, packing down around the corners, drizzle evenly with the rest of the stock (a little extra if you like yours on the mushy side) and bake uncovered at 375F for 20 minutes or until crisp and golden-brown on top.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 large homemade or store-bought Belgian waffles, About 8'' in diameter, 4 tablespoons unsalted butter, 1 medium yellow onion, finely diced, 1 large clove garlic, and more.

Yes, Belgian Waffle Stuffing With Duck Confit falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Belgian Waffle Stuffing With Duck Confit

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions