Belgian Waffle Stuffing With Duck Confit

• 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.

belgian waffles, unsalted butter, yellow onion, clove garlic, carrots, stalks celery, fresh sage, duck confit, chicken, maple syrup, salt

Taken from www.foodrepublic.com/recipes/belgian-waffle-stuffing-with-duck-confit-recipe/ (may not work)