Carrots:
Special equipment: A spice mill, mortar and pestle, or coffee mill dedicated to grinding spices and butcher's string
For the edamame:
Add soybeans in their pods to a pot and cover with water. Boil until tender, about 10 minutes. Drain and set aside until cool enough to handle. Remove soybeans from their pods and add to a pot (reserving about 1/2 cup for texture in a separate bowl) along with chicken stock. Set aside until needed, at which time you will heat and then puree just before serving.
For the rice:
Rinse rice in strainer under cold water. Add rice, 3 3/4 cups cold water and salt to a saucepot. Cover and let soak for a half hour. Remove lid, then turn heat to medium and bring to a boil. Reduce heat to low, cover and cook for 15 minutes without removing the lid. Transfer to a mixing bowl, stir in tarragon, vinegar, and cover with a clean damp kitchen towel and keep at room temperature.
For the stuffing:
Remove the meat from the Peking duck, reserving the skin and bones in a saute pan. Finely shred enough duck meat to make 6 tablespoons shredded duck, and place in a mixing bowl. Stir in scallions, hoisin sauce, and ginger soy syrup and set aside at room temperature until needed.
For the filet mignon:
Cut a slit in the top center of each steak to hold the stuffing. With a spice grinder, with a mortar and pestle (if you are strong and persistent), or with a coffee grinder dedicated to grinding spices, pulverize the wasabi peas, peppercorns, and salt, together. Stuff the steaks with even amounts of the duck mixture and tie up with butcher's string to help them keep their shape through the searing process. Coat each filet with the wasabi/peppercorn mixture and set aside briefly.
Return to the edamame and heat the beans and chicken stock over medium-high heat until the chicken stock is reduced by half. Remove from heat and keep warm.
For the sauce:
To the pan of duck skin and bones, add enough water to cover and the demi-glace. Cook until the liquid is reduced by half and strain through a chinois. Discard the skin and bones. Season the reduction with salt and pepper, to taste. Transfer to a small bowl and keep warm by nesting the bowl in another bowl of hot water.
To cook the filet mignon:
Preheat oven to 375 degrees F.
Heat 1 tablespoon of the grapeseed oil over medium-high heat in a saute pan with oven safe handles (reserving the other tablespoon of oil). When the oil begins to shimmer add the steaks to the pan, stuffed side down first, and sear, leaving undisturbed for the first 2 minutes or so to let the caramelization process begin to allow the stuffing to integrate into the meat and to prevent tearing the beef. Add the reserved grapeseed oil and flip the steaks, searing the other side in the same way, leaving undisturbed for about 2 or 3 minutes. Transfer to the oven to finish to an internal temperature of 125 degrees F as measured with an instant-read thermometer, about 8 to 15 minutes depending on the thickness. Remove from oven and let carryover cook to about 132 degrees F for medium-rare, or cook to your liking.
When you have placed the filet mignon in the oven, puree the edamame with an immersion blender and toss in the reserved whole beans for texture. Cover and keep warm.
Remove steaks from oven, if done, and let rest as indicated above.
For the rice:
Using a 3-inch circle cutter, form the sushi rice into cakes. Melt the butter in a large skillet over medium-high heat and lightly fry the rice circles until golden brown on each side. Leave each side undisturbed for the first 2 to 3 minutes to prevent the cakes from breaking apart.
For the carrots, heat the canola oil in a saute pan and deep-fry carrots.
Spoon some edamame puree in the left center of serving plate and some duck essence (sauce) on the right center of plate. Place a sauteed circle of rice in the center topped with a stuffed steak and 2 fried carrots on the very top.
(Recipe courtesy Ming Tsai):
In a pan lightly coated with oil, combine garlic, ginger, and scallions over medium heat, season with salt and pepper, and let sweat. Deglaze pan with soy sauce, honey and lime juice. Let reduce by 30 to 40 percent until the mixture becomes a syrup, about 10 to 15 minutes. Let cool and transfer to a bottle. Store in the refrigerator.
Yield: about 2 cups or 32 servings of 1 tablespoon each.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	46680.76 Kcal (195443 kJ)
Calories from fat	17841.99 Kcal
		% Daily Value*
Total Fat	1982.44g	3050%
Cholesterol	4053.84mg	1351%
Sodium	1915.85mg	80%
Potassium	16804.58mg	358%
Total Carbs	5478.48g	1826%
Sugars	669.91g	2680%
Dietary Fiber	262.73g	1051%
Protein	2199.75g	4399%
Vitamin C	375mg	625%
Vitamin A	39.7mg	1324%
Iron	321mg	1783%
Calcium	48824.9mg	4882%

Amount Per 100 g
Calories	2826.37 Kcal (11833 kJ)
Calories from fat	1080.27 Kcal
		% Daily Value*
Total Fat	120.03g	3050%
Cholesterol	245.45mg	1351%
Sodium	116mg	80%
Potassium	1017.46mg	358%
Total Carbs	331.7g	1826%
Sugars	40.56g	2680%
Dietary Fiber	15.91g	1051%
Protein	133.19g	4399%
Vitamin C	22.7mg	625%
Vitamin A	2.4mg	1324%
Iron	19.4mg	1783%
Calcium	2956.2mg	4882%

* 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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