Foie gras is usually seen at the dinner hour, and served as a savory dish. But there’s a sweet side to foie gras that you may be missing.
D’Artagnan client Faun, a restaurant in Brooklyn, NY, has surprised the food literati with foie gras French toast, served at brunch with walnuts and maple syrup.
Gothamist reports on this tasty new brunch development, excerpted for you below.
Faun restaurant in Prospect Heights is making a super decadent version of French toast that’s topped with an enormous piece of seared and salted Hudson Valley duck foie gras. Though more typical in savory applications, foie works quite well with sweet things like maple syrup, so the pairing is a well-matched one.
Chef Brian Leth uses buttery brioche for the eggy bread base upon which the foie regally sits. All that richness and fat and soft texture needs a bit of crunch, supplied here by toasted walnuts. “It’s sweet, fatty and savory—hitting all those different satisfaction points instead of a regular sweet French toast,” according to Leth.
Make Foie Gras French Toast at Home
If you can’t get to Brooklyn any Sunday soon, try your hand at making this recipe at home. Start with your favorite French toast recipe – we like using brioche as the chef at Faun does, or challah. If you need a good French toast recipe, try Martha Stewart’s – it has a dash of cognac in the eggs.
For your foie gras fix, use our convenient slices of foie gras, which are sold in a pack of two. For the more hardcore foie gras fan who wants to keep this luscious ingredient on hand, our raw, flash frozen foie gras medallions, individually wrapped for storage, are the ideal choice.
It’s quick and easy to sear foie gras, as you can see in our video with Ariane and Anita Lo. Once you have that down, you can make all manner of sweet foie gras dishes.
Here are three recipes that allow you to enjoy the sweetness of foie gras anytime of the day.
Our simple foie gras peach melba recipe allows you to “eat dessert first.” It’s a D’Artagnan twist on peach melba, the summery dessert made famous by August Escoffier in 1892. Served with toasted brioche, this makes a lovely summer brunch, with the freshest peaches of the season.