Duck Egg en Cocotte with Wild Mushrooms and Gruyere Cheese By Dan Doherty, Duck & Waffle

Duck & Waffle

Duck & Waffle

4th July 2016

Duck Egg en Cocotte with Wild Mushrooms and Gruyere Cheese By Dan Doherty, Duck & Waffle

Duck is very versatile and is enjoyed for its rich, tender meat which is usually roasted or part roasted in the oven to help crisp up the skin. Why not give Dan Doherty's (Duck & Waffle) duck egg en cocotte with wild mushrooms and gruyere cheese recipe a try? Serves: 2Prep Time: 10 mins Cook Time: 30 mins

Ingredients

  • Butter for greasing
  • 1 tablespoon olive oil
  • 2 Shallots finely chopped
  • ½ Garlic clove
  • 1 bay leaf
  • 1 sprig of fresh Thyme
  • 1 handful of wild mushrooms roughly chopped into 2cm pieces
  • ½ glass white wine
  • 150ml double cream
  • Sea salt & freshly ground black pepper
  • 2 duck eggs
  • 20g gruyere cheese, grated
  • 3-5 truffle slices per person

Method

Butter the inside of two 100ml ramekins or individual cocottes.
Heat the olive oil in a saucepan and cook the shallots with the thyme, garlic and bay leaf until softened.
Add the mushrooms and cook for 5 minutes more, then add the wine and simmer until reduced by three quarters.
Add the cream and continue to cook until reduced by half, then season with salt and pepper.
When ready to serve, preheat your oven to 180˚C / gas mark 4.
Place half the sauce in the bottom of each ramekin, removing the thyme and bay leaf, then crack a duck egg into each.
Top with the rest of the sauce, and place in the oven for 3 minutes.
Toast the bread and cut into soldiers.
When the 3 minutes is up, or the whites have started to form, add the cheese to the ramekins and cook for a further 4-8 minutes, depending on how you like your eggs cooked.
Garnish with the truffle slices and eat straight away with the toasted soldiers.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.