Sometimes you find yourself needing to feed a crowd at brunch, but still want to pack in the glam factor. Gary Nguyen, executive chef of Westbound, a swanky bar located in LA’s Arts District, concocted a foie gras recipe perfect for your next fancy-pants brunch party. "After visiting the South and filling up on chicken and waffles, I wanted to bring something back to LA that was comfort food but done in a way that was true to the city,” says Nguyen. “Foie n Waffle is the next rendition of the sweet and savory dish, except a little more sophisticated—true to LA's style." The directions for this five-part foie gras recipe might seem intimidating at first glance, but your hard work will pay off when you save the remaining maple syrup and orange compote for future breakfasts. Pan-seared foie gras, dusted in rice flour (a trick Nguyen learned from his mother), takes a star turn while homemade naval orange compote, espresso infused maple syrup, and a peppery, herbed arugula salad form a sumptuous supporting cast. We’re already hoping for a sequel.
Note: Let the espresso beans soak overnight and allow one hour for the brioche waffle dough to rise.
Foie n Waffle
Ingredients
How to Make It
Make the brioche waffle. Mix the ingredients from warm water through 1 cup plus 3 tablespoons all-purpose flour in a stand mixer until incorporated. Let the flour mixture stand for 30 minutes.
Sift together dry ingredients from ¼ cup sugar through 5 cups all-purpose flour. Using hook attachment, alternate adding eggs and flour mix. Once incorporated, mix on medium for 8 minutes.
Coat cubed butter in flour and add butter to dough gradually on medium speed. Once added, mix for 6 more minutes.
Cover dough with a moist towel and let rest for 1 hour.
Put 1 cup dough in waffle maker until crispy on the outside, about 5 minutes.
Make the espresso maple syrup. Toast espresso beans over medium heat until fragrant, and soak in maple syrup overnight.
Make the orange compote. With a knife, peel oranges separating the flesh from the skin. Juice the orange flesh and set aside. Put the skin in a pot and cover with cold water. Bring to a boil and strain. Repeat twice to remove the bitterness. Cover peels with simple syrup and bring to a simmer and then strain Brunoise orange peel and put back into a pot. Cover the orange peels with the juice and bring to a simmer. Add agar agar and mix until incorporated. Season with salt and cool.
Make the balsamic dressing. Mix all ingredients together and set aside.
To assemble. Season foie gras generously with salt and pepper, then coat with rice flour. Heat a cast iron skillet and sear foie gras on both sides. Add lavender to the pan and baste foie gras with its own fat.
Plate with waffle dressed in espresso maple, top with seared foie gras, dressed arugula, and orange compote.
