Ultimate Hangover Recipes from Duck & Waffle

Admit it. The holidays are here are most of us are going to cross the line. When you do, there is no other time of year when comfort food tastes so good and will help ease the pain of that fourth (or was it fifth?) round at the holiday office party.

EDGE recently got our hungry little hands on the ultimate comfort food cookbook: "Duck & Waffle" by Daniel Doherty. Named after the restaurant bearing the same name, the 24-hour London hotspot has quickly become the go-to for late-night revelers, "you did what?" brunchers, and happy hour nibbles to kick off a night in "the Old Smoke."

Chef Daniel Doherty (a tasty bite himself) begins with high quality ingredients and then infuses global influences and funky culinary techniques. Expect a familiar and beautifully executed roasted chicken as well as ox cheek doughnuts. "It's all about balance - I think you need some playfulness in life, but too much and it's overkill," says Doherty in the book's introduction. "As long as you take beautiful product, at its peak, and cook it with love, you really can't go wrong." The chef offers EDGE readers three of his iconic recipes.

Toasted PBJ with Bananas and Berries

"As if this recipe isn't enough, we also have the Fat Boy variation, where we add maple-glazed bacon and a fried duck egg to the sandwich. Just make sure you go and take a nap afterward."

Makes: 2
Preparation time: 10 minutes
Cooking time: 15 minutes

4 slices of brioche, � inch thick
2 tablespoons strawberry jam
2 tablespoons peanut butter
2 bananas, cut into �-inch slices
� stick unsalted butter, divided
scant 1 cup heavy cream
3� tablespoons super? ne sugar
seeds from � a vanilla bean
2 small handfuls of mixed seasonal berries
powdered sugar, for dusting

Preheat your oven to 320�F.
Spread 2 slices of brioche with the jam, and the other 2 with the peanut butter. Add the sliced banana to the jam slices and put the peanut butter slices on top, to make 2 sandwiches.

Heat an ovenproof skillet and add half the butter. When it starts foaming, add the sandwiches and cook over medium heat until golden brown. Turn them over and add the rest of the butter, then place the pan in the oven for approximately 10 minutes, or until golden on top and warm inside.

In the meantime, whip the cream, sugar, and vanilla seeds to soft peak stage. Take out the sandwiches, place on a cutting board and cut them in half. Serve with a dollop of whipped cream and the seasonal berries on top, and dusted with powdered sugar.

Hangover Hash

"A hash that involves potato, spicy pork, and onions, topped with a runny egg and cheese, is my perfect hangover cure. I also like to add a few splashes of hot sauce at the end, to really blow out the toxins. You will need a sleep afterward; it's part of the recipe after all."

Serves: 2
Preparation time: 20 minutes, plus cooling
Cooking time: 2 hours
Resting time: 1 hour's sleep

10 new potatoes sea salt
1 x 4�-inch cooked smoked chorizo sausage, cut into �-inch dice
olive oil
2 tablespoons Peperonata (see page 59)
2 eggs
1 cup shredded Gruy�re cheese
sea salt and freshly ground black pepper

For the onion jam:
3 tablespoons olive oil
2 large onions, ?nely sliced
1 bay leaf

First, make the onion jam. Heat the olive oil in a medium saucepan, then add the onions and bay leaf and cook gently until soft. Keep cooking them over low heat for about an hour, or until they slowly start turning golden brown and the natural sugars start to caramelize. At this point you can chill the jam and keep it in the fridge (you could make a double batch and save half for future use).

Cook the potatoes in a saucepan of salted water for approximately 20 minutes. When ready, strain and let cool. Cut each one in half. Preheat your oven to 350�F. Put the chorizo, potatoes, and a drizzle of olive oil into an ovenproof skillet and place in the oven for 10 minutes. Add the peperonata and onion jam and give it a stir. Return the pan to the oven for a further 10 minutes.

Next, crack the eggs on top and cover with the cheese. Return the pan to the oven until the cheese is melted and the white of the egg is cooked, but the yolk is still runny - approximately 5 to 10 minutes, depending on how you like your eggs. Remove from the oven and season with salt and pepper. The egg will continue to cook, so serve immediately.

Duck and Waffle ?with Mustard Maple Syrup

Timon Balloo, Executive Chef and Partner at Duck & Waf?e's sister restaurant Sugarcane, in Midtown Miami, created this iconic dish and explains how this dish was born: "This dish encompasses my upbringing in urban California, eating fried chicken and waf?es, and my re?ned culinary training working with some great French chefs. And the egg part? If I had my way I'd put eggs on top of everything. But in this case it works especially well when you burst the yolk and it oozes into the meat; add a little of the mustard seed maple syrup and it's an awesome balance of sweet and savory."

Serves: 4
Preparation time: 1 day
Cooking time: 3 hours, 40 minutes

4 duck legs
3� ounces Duck Cure
2� cups duck fat, enough to cover the duck leg
oil, for brushing
butter, for frying
4 duck eggs

For the waf?e mix
1� cups all-purpose ?our
1 tablespoon super
?ne sugar
1 teaspoon baking powder
� teaspoon baking soda
a pinch of salt
� cup buttermilk
2� tablespoons butter, melted
1 small egg

For the maple syrup:
scant 1 cup maple syrup
2� tablespoons yellow mustard seeds
1 teaspoon mustard powder
1-inch piece of cinnamon stick
1 sprig of fresh thyme
You will also need a waf?e iron

The day before, sprinkle the duck legs all over with the cure. Put them into a container with a lid and leave in the fridge overnight. The next day, preheat your oven to 285�F. Take out the duck legs and brush off all of the cure. Place in a baking dish and cover with the duck fat. Put into the oven and cook for approximately 3 hours, or until the meat just falls off the bone. Let the duck legs cool in the fat.

To make the waffle mixture, put the ?our, sugar, baking powder, baking soda, and salt into a bowl and whisk together. In another bowl, whisk together the buttermilk, melted butter, and egg, then beat this into the ?our mixture until just combined. The batter will be quite thick, which is perfectly normal. Put into the fridge until you are ready to make your waffles.

Combine all the ingredients for the maple syrup in a saucepan and bring to a boil. Take off the heat and let cool so the flavors can infuse. Remove the cinnamon and thyme, but leave the mustard seeds, as they add a nice dimension when bitten into.

When ready to serve, preheat your oven to 350�F and turn on your waffle iron. Heat an ovenproof skillet and add the duck legs, skin-side down. Once the skin starts to crisp, turn the legs over and put into the oven for about 8 to 10 minutes, or until crisp. While the duck legs are in the oven, make your 4 waffles. Brush the hot waffle iron with oil and pour a ladle of batter into each mold. Spread it all around, as the batter is quite thick and won't spread on its own. Cook for about 3 minutes, or until golden and cooked through.

Put another skillet on to heat. Melt some butter in the hot skillet and gently fry the duck eggs, spooning the hot butter over the yolk right at the end. Serve a duck leg on top of each waffle, with an egg on top of the duck, and maple syrup on the side. When eating, crack the yolk ?rst, then pour the syrup over it, otherwise the syrup tends to slip off the egg.