Foie Gras Doufu

Total Time:
25 min
5 min
5 min
15 min

4 servings

  • Doufu:
  • 8 ounces foie gras
  • 3 eggs
  • 1 1/2 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 duck breast
  • Cornstarch
  • Light teriyaki sauce:
  • 7 ounces dashi broth, recipe follows
  • 1 ounce mirin
  • 1/2 ounce light soy sauce
  • 1/2 ounce regular soy sauce
  • 1/2 ounce sugar
  • 2 to 3 ounces cornstarch, mixed with water to make a slurry
  • 2 teaspoons fresh wasabi
  • Dashi broth:
  • 1 (1 1/2-inch) piece kombu (dried kelp)
  • 4 cups water
  • 1/4 cup katsuo (dried bonito flake)
Light teriyaki sauce:
  • Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

  • In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

  • In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

  • Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Dashi broth:
  • Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

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