Duck & Waffle: Recipes and Stories by Dan Doherty

  • Greek yoghurt with homemade granola and fruit compote (page 14)

    from Duck & Waffle: Recipes and Stories Duck & Waffle by Dan Doherty

    • Categories: Breakfast / brunch; Cooking for 1 or 2
    • Ingredients: Greek yoghurt; mixed summer berries; caster sugar; whole star anise; oranges; rolled oats; hazelnuts; almonds; pistachio nuts; pecans; sesame seeds; sunflower seeds; pumpkin seeds; golden syrup; honey; raisins; dried apricots
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  • ISBN 10 184533941X
  • ISBN 13 9781845339418
  • Linked ISBNs
  • Published Oct 06 2014
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

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.

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