Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon Recipe | Ming Tsai | Fo

Ingredients

• 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
• 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)