Seared Foie Gras with Foie Gras Soup Dumplings

Name: Seared Foie Gras with Foie Gras Soup Dumplings
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 946 milliliters balsamic vinegar; 8 servings Freshly ground black pepper; 1 teaspoon black peppercorns; 473 milliliters Chinese black vinegar; 2 pig feet, split; 2 liters chicken stock; 1 large stick cinnamon; 2 dried shiitake mushrooms; 1 egg; 237 milliliters flour, more for kneading; 8 servings Instant flour, for dredging (recommended: Wondra); 454 grams lobe Grade B foie gras, cleaned; 85 grams Grade A foie gras, deveined; 8 servings Foie gras scraps, optional; 2 slices fresh ginger, unpeeled; 5 slices fresh ginger, unpeeled; 1 jicama, cut into 1/3-inch cubes; 8 servings Oil, for coating bowl; 8 servings Salt; 8 servings Salt and freshly ground black pepper; 8 servings Salt and freshly ground pepper; 8 servings Julienned scallion greens; 8 servings Soy sauce; 4 star anise; 473 milliliters veal stock; 118 milliliters boiling water; 1 Tbsp water

Seared Foie Gras with Foie Gras Soup Dumplings is a dairy free recipe with 8 servings. One serving contains 801 calories, 45g of protein, and 27g of fat. This recipe covers 60% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. Head to the store and pick up balsamic vinegar, shiitake mushrooms, flour, and a few other things to make it today. To use up the cinnamon you could follow this main course with the Cinnamon Fudge as a dessert. It works well as an expensive main course. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. If you like this recipe, you might also like recipes such as Seared Foie Gras with Foie Gras Soup Dumplings, Seared Foie Gras with Ginger Cream, and Pan-Seared Foie Gras With Fig Mostardan and Fresh Figs.

Instructions

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.

Ingredients you will need

Seasoning

Star Anise

Mushrooms

Soy Sauce

Cinnamon

Pig Feet

Ginger

Pepper

Water

Equipment you will use

Pot

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.

Ingredients you will need

Salt And Pepper

Peppercorns

Foie Gras

Ginger

Glaze

Water

Equipment you will use

Roasting Pan

Sauce Pan

Sieve

Oven

Bake until it just starts to melt and is warm in the center, about 45 minutes.

Equipment you will use

Oven

Mix the flour and a pinch of salt in a large bowl.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

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.

Ingredients you will need

Biscuits

Dough

Water

Roll

Salt

Egg

Equipment you will use

Knife

Whisk

Bowl

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.

Ingredients you will need

Salt And Pepper

Foie Gras

Jicama

All Purpose Flour

Water

Soup

Equipment you will use

Pot

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.

Ingredients you will need

Foie Gras

Equipment you will use

Frying Pan

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.

Ingredients you will need

Foie Gras

Reduction

Green Onions

Vinegar

Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. 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.

Ingredients you will need

Juice