Timon Balloo’s “Fat Boy” Duck & Waffle

Food & Wine: Timon Balloo’s “Fat Boy” Duck & Waffle
Courtesy of Duck & Waffle
By Jordana Rothman Posted December 03, 2013

“My duck and waffle dish is an ode to my upbringing. I grew up in an urban environment and I have French culinary training,” says chef Timon Balloo of Miami’s Sugarcane Raw Bar & Grill. “It’s a play on chicken and waffles but we use a French confited duck leg, a beautiful fried duck egg and an herb-and-mustard seed maple sauce. That’s all on top of a buttermilk waffle. It’s a whimsical dish—crispy, salty and sweet. I’m a fat boy at heart, and this is fat boy food.”

Related: How to Make Roast Duck
Great Waffle Recipes
Recipes from Florida Chefs

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like
powered by ZergNet