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Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon Recipe

Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon Recipe

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Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon

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Ingredients:

Serving

canola oil, to cook
2 medium onions, roughly chopped
2 slices ginger
1 cinnamon stick
2 star anise
1/2 tsp toasted whole szechwan peppercorns
1/2 tsp toasted whole cloves
1 tsp toasted whole fennel seeds
salt and pepper
6 cups chicken stock
1 tbsp dark soy sauce
1 daikon, peeled and cut into 8 (1-inch) disks
8 thick slices goose or duck foie gras, scored
fleur de sel and coarse cracked black pepper
1 package daikon sprouts
edamame dumplings , recipe follows
1 tomato , concasse (with the skin on)
edamames, for garnish
2 cups edamames (may substitute english peas), reserve 1/4 cup, for garnish
1 cup tightly packed spinach leaves
1/4 cup cold, chopped butter
1/2 tbsp truffle oil
2 tbsp chopped chives
salt and black pepper
1 package thin, square wonton skins
egg wash (1 egg lightly beaten with 1/4 cup cold water)

Directions:

In a saucepan coated lightly with oil, sweat the onions and ginger until soft, about 4 minutes. Add the spices and season. Add the stock and bring to simmer. Add soy sauce and daikon and simmer gently for 15 to 20 minutes, reducing the mixture by 20 percent. Check for seasoning, and strain out the spices, keeping the broth. Place the daikon into the strained broth. Keep hot.
Heat a non-stick pan on high. Season the foie gras on both sides, and saute until brown, about 3 minutes a side. Drain on paper towels.
In a large, heated pasta bowl, place 1 braised daikon piece. Cut out a very thin wedge, and squeeze in a small bundle of daikon sprouts. Top the daikon with the seared foie gras, ladle the broth around the daikon, and add 3 Edamame Dumplings. Garnish with edamames and tomato concasse.
Wine Suggestion: Cotes de Nuits-Village, Clos de la Belle Marguerite, 1996
Edamame Dumplings:
In a pot of salted water, boil the edamames until soft, about 15 minutes. During the last 2 minutes, add the spinach, to wilt.
Strain well and add to a food processor. Puree until smooth. Add the butter and only pulse. You want small pieces of butter in the mousse.
Fold in truffle oil and chives, and season. Place in refrigerator until chilled through.
To make the dumplings, lay out 4 wonton skins at a time, and spoon about 1/2 tablespoon of mousse on each. Brush on egg wash on the edges and fold in half to form a triangle. Fold left tip of triangle underneath to attach to right tip (like a tortellini). Repeat and make 24 dumplings total. Reserve in the refrigerator.
In a large pot of boiling, lightly salted water, add dumplings and cook for 3 minutes. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	175.64 Kcal (735 kJ)
Calories from fat	91.22 Kcal
		% Daily Value*
Total Fat	10.14g	16%
Cholesterol	48.96mg	16%
Sodium	399.21mg	17%
Potassium	415.4mg	9%
Total Carbs	13.15g	4%
Sugars	5.6g	22%
Dietary Fiber	2.26g	9%
Protein	10.1g	20%
Vitamin C	6.5mg	11%
Vitamin A	0.1mg	2%
Iron	0.9mg	5%
Calcium	40.4mg	4%

Amount Per 100 g
Calories	66.41 Kcal (278 kJ)
Calories from fat	34.49 Kcal
		% Daily Value*
Total Fat	3.83g	16%
Cholesterol	18.51mg	16%
Sodium	150.94mg	17%
Potassium	157.07mg	9%
Total Carbs	4.97g	4%
Sugars	2.12g	22%
Dietary Fiber	0.86g	9%
Protein	3.82g	20%
Vitamin C	2.5mg	11%
Iron	0.3mg	5%
Calcium	15.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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