Foie-ffle – Waffles with Foie Gras Butter

From Chef Jonathan Lee of Artichoke comes the Foie-ffle, a hearty recipe of waffles with foie gras butter, which is an invention of creativity. Now, how this is done is by having the duck liver pate folded into butter, served like an ‘ice cream’, while adding corn kernels into waffle batter. Paired with sprinkles and syrup, this is a super simple dish for you to make in any time during the day if you love foie gras, waffles or both!
This is the second of the three DBS “Live Your Dream” recipe videos featuring home-grown chefs! Watch the full video and hear from Chef Jonathan how being an aspiring chef is like in Singapore! ( Come support home-grown talents like Chef Jonathan in the DBS “Live Your Dream” culinary competition at SAVOUR festivals:

No Reviews


Adjust Servings
Colored Sugar Sprinkles
Foie gras butter:
Duck liver pate 500g
Butter, unsalted 450g
Salt to taste
Orange blossom golden syrup
Golden syrup 500ml
Orange blossom 3 tablespoons
Flour 2 cups
Baking powder 4 teaspoons
Salt ½ teaspoon
Sugar ¼ cup
Eggs 2
Water 2 cups
Corn ¼ cup



Combine orange blossom and golden syrup
Mark as complete

In a mixer, whip up the butter till its light and fluffy. Scoop out and place in a bowl
Mark as complete

Place the liver pate into the mixer and mix till the pate is soft in texture. Scrap the mixture into the same bowl as the butter
Mark as complete

Fold the liver pate into the butter until fully incorporated
Mark as complete

Combine all the dry ingredients
Mark as complete

Add the eggs
Mark as complete

Pour the water in bit by bit, while mixing the mixture
Mark as complete

Add batter to waffle maker, cook until gold brown
Mark as complete

Serve waffle with 1 scoop foie gras butter
Mark as complete

Drizzle with orange blossom syrup and add colored sugar sprinkles
Mark as complete

Leave a Reply

Your email address will not be published.

Subscribe. Get Updates!