Duck & Waffle by Daniel Doherty

I remember the first time I heard about this place from Daniel himself, and as he told the story of the restaurant’s most popular dish – confit served on a waffle – I was confused. Intrigued but confused. But then, reading more about the happy diners who've tried it, I was sure that one day I would try it too. I still haven’t, as we got no further than cocktails and champagne that day at Duck & Waffle, but I have tried a few things from his book and they are mind-blowing. I love the stories and pictures just as much as the recipes and their results. From slow-roasted heritage carrots with lardo to bacon jam steamed buns and duck egg en cocotte with wild mushrooms and Gruyere. The recipes are heavy but so satisfying that you just want to make them again and again.