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 WaffleIngredients
