Seared Foie Gras With Foie Gras Soup Dumplings
Serves: 4
Weldon Lockman
1 January 1970
Based on User reviews:
54
Spice
53
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
10 cups
Chicken Stock1 large
Stick Cinnamon4 cups
Balsamic Vinegar2 cups
Black Vinegar (chinese)1 tsp
Black Peppercorn1
Salt1 tbsp
Water1
EggDirections:
1
To make the soup filling: Put the pig feet in a pot with the stocks and bring to a boil
2
Skim and add the cinnamon, star anise, mushrooms, ginger, and soy sauce and pepper, to taste
3
Simmer, skimming every so often, until the pig feet are soft, about 3 hours
4
Strain
5
Taste and adjust seasonings; it may be salty from reducing so add a little water if needed
6
Let cool and refrigerate until it gels; it keeps for 3 days
7
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
8
Strain through a sieve and refrigerate; it keeps indefinitely
9
To make the foie mousse: Preheat the oven to 275 degrees F
10
Season the foie gras and scraps, if using, liberally with salt and pepper and let sit overnight in the refrigerator
11
Pack into a terrine mold, cover, and place the mold in a roasting pan filled with hot water
12
Bake until it just starts to melt and is warm in the center, about 45 minutes
13
Transfer the cooked foie gras to a food processor and run until smooth
14
Taste and adjust seasonings
15
Pass through a tamis or a fine-mesh sieve and repack into the terrine mold
16
Cover and refrigerate
17
To make the dumplings: Mix the flour and a pinch of salt in a large bowl
18
Add the boiling water and stir with a spoon until it comes together as a dough
19
Knead on a floured surface until smooth
20
Set in an oiled bowl, cover with plastic, and let rest 30 minutes
21
In a small bowl, whisk together the egg, water, and a pinch of salt
22
On a floured surface, roll out the dough until it's a little less than 1/8-inch thick
23
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
24
Brush each wrapper with the eggwash
25
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
26
Fold in half, press out the air pockets, and crease, pressing on the seam to seal and form half moons
27
Cook immediately, or freeze for up to 1 week
28
To serve: Set up a steamer over a pot with 1-inch of boiling water
29
Steam the dumplings (if frozen, do not thaw first), without crowding the steamer, until puffed, 4 to 5 minutes
30
While the dumplings cook, put the instant flour on a plate
31
Season the foie gras with salt and pepper and dredge in the flour
32
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
33
Transfer to a board and cut into 8 pieces
34
Decorate each plate with the vinegar reduction and arrange 1 dumpling on top
35
Top each dumpling with a piece of the seared foie gras and a pinch of the scallion julienne in the center
36
Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling
37
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant
38
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results