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1
Mix together water, 1.5 cups maple, kosher salt, garlic, peppercorns, thyme. Pour over duck legs in a plastic bag or sealed container. Brine for 8 hours or overnight if possible.
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2
Remove the duck legs, pat them dry, and score the fat (don't cut through the skin) 3 times on each leg. In a dutch oven, brown the duck legs over medium heat (too hot and the maple in the brine will burn) until the fat is rendered and they are golden brown and crispy. Remove and place on a plate.
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3
Pour of all but 2 tablespoons of the duck fat and add the carrots, parsnips, and onions. Saute for 10 minutes until the veggies are browned.
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4
Add the wine, maple, and chicken stock to the veggies. Nestle the duck legs into the veggies so they are almost totally submerged but the skin is still exposed. Cover and braise in a 350 degree oven for 1 1/2 hours or until the duck is very tender.
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5
Remove the duck and veggies with a slotted spoon and place in a covered bowl to keep warm. Skim off as much of the duck fat as possible.
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6
Place the braising liquid in it pot over a medium high burner and allow it to reduce for 10 minutes. Season with salt and pepper and serve in a bowl.
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7
Combine all dry ingredients in a large bowl.
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8
Whisk together the eggs, maple, milk, and duck fat. Pour into dry ingredients and mix to combine.
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9
Beat egg whites to stiff peaks. Gently fold into the batter.
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10
Cook according to your directions on your waffle maker. Mine took about 5 - 6 minutes per waffle.
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11
Serve the waffles topped with duck and veggies and spoon over the reserved braising liquid sauce on the top.
