Seared Foie Gras With Edamame Dumplings Five Spice Broth And Braised Daikon Recipes

SEARED FOIE GRAS WITH FOIE GRAS SOUP DUMPLINGS

Steps:

• To make the soup filling: Put the pig feet in a pot with the stocks and bring to a boil. Skim and add the cinnamon, star anise, mushrooms, ginger, and soy sauce and pepper, to taste. Simmer, skimming every so often, until the pig feet are soft, about 3 hours. Strain. Taste and adjust seasonings; it may be salty from reducing so add a little water if needed. Let cool and refrigerate until it gels; it keeps for 3 days.
• To make the vinegar reduction: Combine the vinegars, the ginger and peppercorns in a large saucepan, bring to a boil, and cook until it's reduced to a glaze-like consistency. Strain through a sieve and refrigerate; it keeps indefinitely.
• To make the foie mousse: Preheat the oven to 275 degrees F.
• Season the foie gras and scraps, if using, liberally with salt and pepper and let sit overnight in the refrigerator. Pack into a terrine mold, cover, and place the mold in a roasting pan filled with hot water. Bake until it just starts to melt and is warm in the center, about 45 minutes. Transfer the cooked foie gras to a food processor and run until smooth. Taste and adjust seasonings. Pass through a tamis or a fine-mesh sieve and repack into the terrine mold. Cover and refrigerate.
• To make the dumplings: Mix the flour and a pinch of salt in a large bowl. Add the boiling water and stir with a spoon until it comes together as a dough. Knead on a floured surface until smooth. Set in an oiled bowl, cover with plastic, and let rest 30 minutes.
• In a small bowl, whisk together the egg, water, and a pinch of salt. On a floured surface, roll out the dough until it's a little less than 1/8-inch thick. Using a biscuit cutter or a knife, cut out 8 (3 1/2-inch) diameter rounds from the dough; try not to re-roll the scraps too many times.
• Brush each wrapper with the eggwash. Cut a small square of foie mousse from the terrine and set it in the center of a wrapper, along with a few cubes of jicama and a small dollop of the gelled soup. Fold in half, press out the air pockets, and crease, pressing on the seam to seal and form half moons. Cook immediately, or freeze for up to 1 week.
• To serve: Set up a steamer over a pot with 1-inch of boiling water. Steam the dumplings (if frozen, do not thaw first), without crowding the steamer, until puffed, 4 to 5 minutes.
• While the dumplings cook, put the instant flour on a plate. Season the foie gras with salt and pepper and dredge in the flour. Heat a skillet over high heat, and when it's hot, sear the foie gras until browned on both sides but just warm inside, about 1 minute per side. Transfer to a board and cut into 8 pieces.
• Decorate each plate with the vinegar reduction and arrange 1 dumpling on top. Top each dumpling with a piece of the seared foie gras and a pinch of the scallion julienne in the center. Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling.

SEARED FOIE GRAS WITH BRAISED TURNIP AND SHERRY SAUCE

Steps:

• Let the foie gras stand at room temperature for 30 minutes before cooking.
• In a medium sauté pan over medium-high heat, warm the olive oil.
• When hot, add the turnip and cook, without stirring, until lightly golden, 3 to 4 minutes per side.
• Transfer the turnip to a plate.
• Add the shallots to the pan and sauté, stirring, until tender and lightly golden, 3 to 4 minutes.
• Return the turnip to the pan, add the vinegar, and season with salt and white pepper.
• Simmer, partially covered, until the liquid is nearly evaporated, 8 to 10 minutes.
• Add the stock, bring to a simmer and reduce the heat to medium-low.
• Simmer, covered, until the turnip is tender, 8 to 10 minutes more.
• Reduce the heat to very low and keep warm.
• Heat a dry medium fry pan over medium-high heat.
• Season the foie gras generously with salt and white pepper.
• Arrange the slices, smooth side down, in the pan and sear until golden underneath, about 1 minute.
• Carefully turn the slices over and cook until golden underneath and just warmed through, about 1 minute more, or until done to your liking.
• Transfer each slice to a warmed individual plate.
• Reserve about 1 Tbs of the fat from the fry pan.
• Bring the turnip slices and sauce to a simmer and add the reserved fat.
• Stir to mix and adjust the seasonings with salt and white pepper.
• Spoon the turnip slices and sauce alongside the foie gras and serve immediately.