|Seared Foie Gras With Edamame Dumplings, Five-Spice Broth and Braised Daikon|
Copyright, 1999, Ming Tsai, All Rights Reserved
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
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 sauti
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, 1996
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 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
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
In a large pot of boiling, lightly salted water, add dumplings and cook for 3
minutes. Serve immediately.
Yield: 8 servings
Prep Time: 40 minutes
Cook Time: 40 minutes