Foieaffle with peach sauce and farm egg recipe

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Douglas prepares this waffle dish with foie gras in homage to his “Foie Gras” knuckle tattoo.

  • Yield: 2 foieaffles


For Peach Sauce
  • 1 ripe yellow peach, cut into chunks
  • 1 ounce butter
  • 1 ounce maple syrup
  • ½ orange juice and zest
For Waffle
  • 1½ cups flour
  • ½ cup cornmeal
  • ¼ teaspoon baking soda
  • 1½ teaspoons baking powder
  • 1 tablespoon sugar
  • ½ teaspoon kosher salt
  • 2 farm eggs, separated
  • 1¾ cups buttermilk
  • 2 tablespoons foie fat
  • 4 tablespoons melted unsalted butter
For Farm Egg
  • 2 farm eggs
How to Make It
    For Peach Sauce
  1. Sauté peach chunks in a heavy-bottomed saucepan over medium heat uncovered until they begin to break down, about 5 minutes. Add butter, maple syrup, and orange zest. Add orange juice. Slowly reduce until sauce forms a syrup consistency. Set aside.
  2. For Waffle
  3. Preheat your waffle iron. Sift the flour, cornmeal, baking soda, baking powder, sugar, and salt and set aside. Beat the egg yolks until they are pale yellow; then add the buttermilk, foie fat, and butter. Combine with the dry ingredients. Beat the egg whites until stiff. Fold the whites into the batter. Cook in your waffle iron to desired doneness.
  4. For Farm Egg
  5. Gently sauté farm eggs over low heat until sunny-side up.
  6. To Complete
  7. Top each finished Waffle with Peach Sauce and foie gras. Add one Farm Egg to each plate. Garnish finished plate and seared foie gras with Maldon salt flakes and Satsuma tangerine slices. Serve immediately.

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