Born in Shrewsbury, England, chef Dan Doherty first began to appreciate wine when he was only 20 years old. As he tells us on The Wine Show, talking to the sommelier at Gordon Ramsey’s famous restaurant in London and his subsequent recommendation of a Chablis, gave Dan his first real understanding for how a wine can work to enhance the dining experience. It’s for this reason Dan chose a Chablis for his appearance on The Wine Show.
Dan is the Executive Chef for the UK’s highest restaurant – Duck and Waffle – which is a 24-hour venue where people can eat and drink from dawn to dusk and dawn again without missing a beat. As well as breath-taking views across London. Duck and Waffle’s menu is ‘traditional yet playful’, specialising in British and European-style food designed for sampling and sharing. Dan prefers to source his food locally, using seasonal ingredients to inspire dishes like his signature Spicy Ox Cheek Doughnut, and Foie Gras Crème Brûlée.
Chablis is the chef’s choice of Dan Doherty from Duck & Waffle
Why do people love Chablis so much? Maybe it’s the simplicity of one grape, in one style, from one village. Perhaps it’s the simplicity of precise citrus flavours, unembellished by oak. Or maybe because it matches seafood dishes so magically. Whatever it is, we love it.
Dan’s Recipe: Oysters with Confit Shallots
Serves: two to three
I love oysters whether straight up or cooked. There are some great classic ways of cooking oysters in every cuisine. This dish was inspired by a conversation with one of our regulars. While catching up and discussing the menu, I mentioned how good I thought our Irish oysters were. On hearing that they only ate cooked oysters, and knowing the flavours they liked, I had a play around and this ended up on the menu.
Preparation time: 10 minutes
Cooking time: 10 minutes
- 6 of the best, freshest oysters you can find
- 3 rashers of smoked streaky bacon, or pancetta if you can find it, cut into 2.5mm lardons
- 50g butter
- 1 tablespoon Confit Shallots (see below)
- a few splashes of Tabasco
- 1/2 a lemon
- 1 sprig of fresh parsley, finely chopped
- 2 tablespoons breadcrumbs
For the Confit Shallots
- 300ml olive oil
- pinch of salt
- 5 banana shallots, finely diced
- 1. First make the confit shallots. Put the oil, salt and shallots into a saucepan and heat gently for 30 minutes, or until the shallots are soft with no colour. This will keep, covered with the oil, for up to a week.
- 2. Next, open your oysters carefully and place them on a tray. If you’re unsure how to open them, it’s best to look at a video on the internet – describing how to do it here could be tricky and I’d hate you to waste an oyster! Preheat your grill to a medium-hot temperature.
- 3. To make the butter, place a frying pan over a medium heat. Add the bacon and cook for a few minutes until it’s a little crisp and brown. Next, add the butter and wait for it to begin to foam. Add the shallots and give a good stir. Let the butter continue to cook until almost nutty brown, then add a few splashes of Tabasco to your taste. Soon after this, the butter will become a nutty brown, so take off the heat and squeeze the lemon over. It will splutter a little, so be careful. Finish the sauce with the chopped parsley, then spoon one tablespoon over each oyster.
- 4. Sprinkle each one with breadcrumbs and place under the grill for one to two minutes.
- 5. Be careful when eating, as the oyster shell can be quite warm.