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Duck and Matzah Brei

What I'm noshing

On a brisk morning in December 2018, I walked with my husband and son from the Liverpool Street tube station to the Heron Tower in London. We rode the elevator up to the 40th floor and arrived in the glamorous, yet rustic restaurant Duck & Waffle. It had astonishing views of London, but that wasn’t why we came. We came for their signature dish, a waffle topped with crispy duck leg confit and a fried duck egg. 

Since that trip, we’ve dreamed about that dish, and it inspired us to create a new Passover tradition—Duck & Matzah Brei. Here’s a recipe:

  • Place four matzahs in a colander, smash them into bits, and run water over it. 
  • Whip three eggs with a splash of milk. 
  • Add dashes of salt, cinnamon, ginger, and nutmeg to taste. 
  • Dump the matzah into it and mix well. Let it sit a few minutes for the matzah to absorb the egg mix. If it’s too liquidy, add more matzah.
  • Pour the mixture into a well-buttered sauté pan and cook over medium heat until it sets. Then place the pan in a 350 degree oven for 10-15 minutes, until cooked through. 


We cut a generous slice for each person and top each slice with the pan fried duck leg confit (which we buy from D’artagnan), a fried egg, and a drizzle of maple syrup. Man, is it yummy! I’ll post photos soon.

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Duck and Matzah Brei