Duck & WaffleRecipes and Stories
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.
Duck & Waffle is the first cookbook from one of London’s most exciting and celebrated new restaurants.
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. 29-year old Daniel Doherty, winner of Tatler’s Rising Star Chef award at the 2013 Restaurant Awards, is the executive chef 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.
Born and raised near Shrewsbury, Daniel Doherty trained at Michelin-star-rated 1 Lombard Street in London. In 2010, he embraced a unique opportunity to open The Old Brewery, a restaurant and microbrewery located in Greenwich, which received rave reviews and won Best British Restaurant by Time Out magazine in 2010.
As Executive Chef of Duck & Waffle, Doherty’s menu pays homage to classic British cookery while embracing many other culinary influences – always with an emphasis on using great ingredients. His success also extends beyond the burners as Doherty is now a weekly contributor to The Independent‘s ‘Dish of the Day’, where he blogs about being a chef, the industry, recipes and more, as well as Rising Star Chef 2013 (Tatler Restaurant Awards).
Chocolate Bread Pudding with Bacon Custard
This is such a simple dessert, but we have pimped it with bacon. I’ve no idea why it works, but it just does. Don’t be put off by the bacon—the smoky, salty edge that it gives really complements the rich sweet pudding. Give it a try!
Serves: 8 to 10
Preparation time: 30 minutes
Cooking time: 1½ hours
For the pudding:
1½ sticks unsalted butter, plus a little extra for greasing
generous ½ cup heavy cream
3½ cups milk
1½ ounces milk chocolate, coarsely chopped
1½ ounces baking chocolate (70% cocoa), coarsely chopped
4 egg yolks
scant ¾ cup superfine sugar, plus extra for dusting
1 loaf of good-quality white bread, sliced and buttered
powdered sugar, for dusting
For the custard:
6 strips of smoked bacon
½ cup + 2 tablespoons milk
½ cup + 2 tablespoons heavy cream
2 egg yolks
3 tablespoons superfine sugar
Preheat your oven to 285°F and butter a baking dish approximately 11¼ x 9 inches in size.
To make the pudding, put the cream and milk into a saucepan and bring to a boil, then add the chocolate and whisk in until melted. Remove from the heat. Whisk together the yolks and sugar in a bowl, then add them to the chocolate cream. Whisk well, then strain.
Use the butter to butter the bread, then layer it in the dish, with ladles of the chocolate custard in between. Press down with your fingers to make sure all the bread is soaked properly. Dust the top with a few pinches of sugar, and place in the oven for 30 minutes.
In the meantime, make your custard. Put the bacon into a medium saucepan and caramelize over medium heat, pouring away any fat that comes out. When it’s all browned, add the milk and cream and bring to a boil. Lower the heat and let the mixture infuse over low heat for 30 minutes.
In a bowl, whisk together the egg yolks and sugar. Bring the cream back to a boil, and strain. Slowly pour the cream into the yolk mixture and stir well. Pour it all back into the pan and heat gently until it thickens a little, taking care not to let it scramble and become lumpy.
Serve the pudding with the custard poured over and around it, dusted lightly with powdered sugar.
~ Related Books ~
Leave a Reply