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

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Due to Foie Gras being outlawed in CA, I served this with shrimp. I bet the foie gras would have tied it all together nicely. Szechwan peppercorns were not to be found so I added a few black peppercorns instead. I know they're not the same; but, it was still a great braising liquid. The dumplings were amazing!! And their flavor really balanced the bitterness of the daikon. Delish!

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If nothing else in this "recipe" info.....make the dumplings. Great as appetizer and in bowls of soup.
Ming Tsai has given a treat to any of us who try the Edamame Dumpling recipe.

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This is a great recipe. Don't listen to Don Juan from San Juan.

If you love foie gras, then you will love this dish.

And geese and ducks aren't stuffed with 4lbs. of feed down their throat. Do a little research before you make those comments. The geese and ducks have a lining in their throat that protects them. Most if not all have Vets. on duty during this (ex. Hudson Valley. The funnel down their throat is there for under 5 seconds, and the ducks and geese don't seem to mind it. Take a look and see it done in person before you "outlaw" this delicious food!

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I REALLY ENJOYED IT