Seared foie gras with foie gras soup dumplings Recipe | Food Network UK

Name: Seared foie gras with foie gras soup dumplings Recipe | Food Network UK
Total time: 120 min
Ingredients: 2 pig feet, split; 475ml veal stock; 2.3L chicken stock; 1 large cinnamon stick; 4 pieces star anise; 2 dried shiitake mushrooms; 2 slices fresh ginger, unpeeled; Soy sauce; Freshly ground black pepper; 950ml balsamic vinegar; 475ml Chinese black vinegar; 5 slices fresh ginger, unpeeled; 1 tsp black peppercorns; 450g lobe Grade B foie gras, cleaned; Foie gras scraps, optional; Salt; freshly ground pepper; 150g flour, more for kneading; 125ml boiling water; Oil, for coating bowl; 1 egg; 1 tbsp water; 1 jicama, cut into 1cm cubes; Flour, for dredging; 1 (85g) slice Grade A foie gras, deveined; Julienned spring onion greens; Special equipment: terrine mould, steamer

foodnetwork.co.uk

This mouth-watering recipe is ready in just 2 hours and the ingredients detailed below can serve up to 8 people.

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