Duncan Doherty

Duncan & CO

Duncan & CO

Owner

Two years ago, celebrity chef, Duncan Doherty, wanted to do something special for his wife Margot Janse’s birthday.  He has never regretted his decision to have a Big Green Egg cookout and has been using his Egg ever since.

What made you choose a Big Green Egg?

I’m in the restaurant business and I’d heard a lot of great things about this new, outdoor cooking device that could cook just about anything so I had to try it.

It’s quite brave to debut a new cooking device at your wife’s birthday party?

It was a risk, especially since most of the guests were chefs but the Big Green Egg performed beautifully. I cooked crayfish, chicken, beef – all sorts of things and it was a great day.

What’s been your most ambitious Egg dish?

I decided to use two Big Green Eggs to cook at a Johannesburg food fair.  We basically transported Franschoek to Gauteng on a 25 ton truck, accompanied by 10 chefs and 12-15 wine makers.  Over the weekend I cooked 800 Moroccan-spiced quail for the guests.  We totally sold out and I could have sold double that amount.

What was the feedback?

The feedback was outstanding.  Everyone loved the food and the Big Green Egg got a lot of interest, so much that I used the Big Green Egg again at the Wacky Wine Weekend and this time cooked several hundred kudu burgers which went down a treat.

How difficult is it to cook on the Big Green Egg?

I’m a chef so I picked it up pretty quickly but anyone can get the hang of the Big Green Egg without much difficulty.  Once you understand how to use the temperature control, it’s simple.  It’s actually a lot less tricky than other outdoor cooking methods as you just set the temperature and put your food in.  In addition, the Egg uses hardly any charcoal, doesn’t smoke and you don’t over heat standing next to it as the heat is all sealed inside.

What are you cooking at home?

Just about everything!  I like to do a whole Sunday roast in the Egg, potatoes and vegetables included.  Then there’s delicate foods like fish and seafood which cook perfectly without burning or drying out.  If it’s food, you can cook it on a Big Green Egg.

Do you have a favourite dish?

I enjoyed cooking a Southern style rack of veal.  I just brush the veal with a bit of olive oil and rub some southern spices over it and leave it to cook really slow for a few hours.   During summer we do 90% of our cooking outside on the Egg and my wife, Margot loves it as I do most of the cooking and there’s plenty of time for conversation and drinks while we wait for our delicious meal to be ready. Margot also has one in her restaurant, the Tasting Room, but the one at home is my baby!

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