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

Name: 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; 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; black pepper; 1 package thin, square wonton skins; Egg wash (1 egg lightly beaten with 1/4 cup cold water)

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This Seared Foie Gras with Edamame Dumplings, Five-Spice Broth and Braised Daikon recipe brings bold, satisfying flavor to your table with minimal effort.

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