- Level: Easy
- Total: 25 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 495
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 240 mg
- Sodium
- 1196 mg
- Level: Easy
- Total: 25 min
- Prep: 5 min
- Inactive: 5 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 495
- Total Fat
- 31 g
- Saturated Fat
- 10 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 22 g
- Cholesterol
- 240 mg
- Sodium
- 1196 mg
Ingredients
Doufu:
Light teriyaki sauce:
Dashi broth:
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- 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.
