Crispy on the outside, yet moist and juicy on the inside, a whole roasted chicken is one of our favourite comfort foods, and choosing organic enhances its texture and flavour.

In December 2024, Duck & Waffle, a London favourite, expanded its global presence with its first Middle Eastern opening in Dubai. With some of the best views of Dubai's DIFC, the Duck & Waffle terrace has become a popular destination for afterwork bites, big brunches and lively late night dining with friends.

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Duck & Waffle Dubai's playful and innovative taken on a traditional dish employs fragrant rosemary, thyme and garlic for a complex and umami flavour, whilst the additions of truffle and a slow-cooked, flavourful, wild mushroom ragout brings a natural and earthy flavour in the form of true elegance on the tastebuds.

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Duck & Waffle - whole roasted chicken

Ingredients

Serves 4

1 organic chicken, stuffed and marinated (see recipe)
A handful of dried rosemary and thyme
2 handfuls of fresh parsley
A handful of fresh chives, chopped
A handful of watercress
3 cloves of garlic
1 teaspoon of truffle
2 handfuls of wild porcini mushrooms
2 handfuls of potatoes, boiled and sliced
2 tablespoons of chicken stock
2 tablespoons of Lyonnaise onions, chopped
Knob of organic butter
Splash of olive oil
Salt and Pepper to taste

Recipe

1. Marinate and cook the chicken

Stuff the chicken with rosemary, thyme, garlic, and a handful of parsley. Season with salt and pepper, drizzle with olive oil, and leave to marinate for as long as possible (ideally approximately 6 hours). Then, roast the chicken slowly for six hours at 65 C.

2. Prepare the wild mushroom ragout

Prepare the ragout base by placing the porcini, potatoes, truffle and Lyonnaise onions onto a roasting tray. Season with salt and pepper, and add the chicken stock. Place the chicken on top of the uncooked ragout, and roast the entire dish in the oven for a further 30-40 minutes at 180 C. Once the chicken has browned on the outside, remove it from the oven and set aside to cool. Cook the ragout further by pouring it into a large pan, then adding a handful of parsley, chives and a splash of olive oil. Stir in a knob of butter, and cook on the stove for two to three minutes, stirring constantly.

3. And serve...

Spoon the ragout into an oven dish, carve the chicken, and place it on top. Garnish with watercress, and season with salt and pepper to taste.

Serve immediately.

Trade Centre, DIFC, Dubai
@duckandwaffledubai

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