- 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
Duck Egg en Cocotte with Wild Mushrooms and Gruyere Cheese By Dan Doherty, 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
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.
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