Here is my take on a southern classic - chicken and waffles - a savory dish that takes to syrup naturally - but made upscale with braised duck. I used Grade B maple syrup - which has a savory smokiness to it that compliments the duck perfectly. The maple is incorporated into the duck leg brine and also the braising liquid. You can either serve the duck leg on the waffle or, alternatively, shred the duck (it falls of the bone) and serve it on the waffles that way. For the waffles, I used a medium grind cornmeal - because I like a more rustic waffle but you can use a finer grind if you prefer (though you may want to up the cornmeal to cake flour ratio).

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