Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon
- Canola oil, to cook
- 2 medium onions, roughly chopped
- 2 slices ginger
- 1 cinnamon stick
- 2 star anise
- 1/2 teaspoon toasted whole Szechwan peppercorns
- 1/2 teaspoon toasted whole cloves
- 1 teaspoon toasted whole fennel seeds
- Salt and pepper
- 6 cups chicken stock
- 1 tablespoon 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
- Edamame Dumplings:
- 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 tablespoon truffle oil
- 2 tablespoons chopped chives
- Salt and black pepper
- 1 package thin, square wonton skins
- Egg wash (1 egg lightly beaten with 1/4 cup cold water)
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, 1996Edamame 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.
Copyright 1999, Ming Tsai, All Rights Reserved
Recipe courtesy of Robert Irvine