Duck egg en cocotte is the kind of refined and impressive-sounding dish that you can throw casually at your dinner party guests - but it's refreshingly easy to make. Here Daniel Doherty, head chef of Duck & Waffle, shares his recipe for the classic dish. The Duck & Waffle is appearing at The Lab festival is weekend.

The Lab in sponsored_longform with AEG is a brand new food event at Tobacco Dock (25-27 April). Featuring the Noma Taste Test and much more. The event is sold-out, but a limited number of additional tickets have just been released, to access quote FLAVOUR on labevent.com

Ingredients

Duck egg
1 shallot, sliced
2 garlic cloves, chopped
1 sprig of thyme
100ml white wine
300ml double cream
Handful mushrooms, chopped
Handful grated Gruyere cheese
Knob of butter
Olive oil