Duck & Waffle
Recipes and stories
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- $3.99
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- $3.99
Publisher Description
Duck & Waffle has been one of the most talked-about restaurant openings in recent years. Located on the 40th floor of Heron Tower on Bishopsgate (so the best views in town) it's London's only upscale 24-hour restaurant, serving an average of 4,000 customers a week. 32-year old Daniel Doherty, winner of Tatler's Rising Star Chef award at the 2013 Restaurant Awards, is the Chef Director and his cooking has turned the restaurant into an instant success.
Daniel's modern take on European cuisine showcases his culinary diversity, with an emphasis on local, rustic, seasonal and sustainable British ingredients. Signature dishes include Spicy Ox Cheek Doughnut with Apricot Jam, Roasted Essex Beetroot with Goat Curd, Honeycomb & Watercress and of course Duck & Waffle with Crispy Leg Confit, Fried Duck Egg & Maple Syrup.
Photographed by celebrated photographer Anders Schonnemann, the book provides a collection of 100 recipes for breakfast and brunch dishes, small plates (a key part of the Duck & Waffle dining experience), main courses, desserts and cocktails, while also capturing the atmosphere of the restaurant as the sky, cityscape and clientele subtly shift through a 24-hour period.
PUBLISHERS WEEKLY
Oddly choosing to open with a testament to the management company that employs him as executive chef of the titular restaurant, Doherty shows readers just what makes the restaurant, located on the lofty 40th floor of London's Heron Tower, such a destination. The book follows a typical day in Duck & Waffle, opening with a simple staff breakfast of Greek yogurt with homemade granola and fruit compote, before moving on to heartier fare such as pearl barley ragout with goat curd and a fried egg, and duck egg in a brioche basket an upscale riff on the classic Toad in a Hole. The concept of updating a classic occurs often. To wit: grilled cheese with ox cheek and pickled fennel; beef carpaccio with foie gras; and the signature duck and waffle with mustard maple syrup. That playfulness runs throughout, evidenced by the Leo Sayer Burger a play on a cockney rhyming slang for an "all-dayer" after a night of drinking that inspired this hearty burger incorporating garlic confit, mustard, and Tabasco. Hangovers are a recurring theme, evidenced by Hangover Hash a mashup of potatoes, chorizo, cheese, and eggs and Hangover Pizza, laced with bacon and a healthy amount of cheese. While there are a few labor-intensive dishes (the daunting asparagus with crispy chicken skin and confit egg yolk, and the Roast Cosmo cocktail, which calls for roasted bone marrow), the majority of the fare is hearty and approachable.
