Foie Gras Doufu Recipe

Name: Foie Gras Doufu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces foie gras; 3 eggs; 1 1/2 cups chicken stock; Salt and freshly ground black pepper; 1 duck breast; Cornstarch; 7 ounces dashi broth, recipe follows; 1 ounce mirin; 1/2 ounce light soy sauce; 1/2 ounce regular soy sauce; 1/2 ounce sugar; 2 to 3 ounces cornstarch, mixed with water to make a slurry; 2 teaspoons fresh wasabi; 1 (1 1/2-inch) piece kombu (dried kelp); 4 cups water; 1/4 cup katsuo (dried bonito flake)

Servings: persons

8 ounces foie gras
3 eggs
1 1/2 cups chicken stock
Salt and freshly ground black pepper
1 duck breast
Cornstarch
7 ounces dashi broth, recipe follows
1 ounce mirin
1/2 ounce light soy sauce
1/2 ounce regular soy sauce
1/2 ounce sugar
2 to 3 ounces cornstarch, mixed with water to make a slurry
2 teaspoons fresh wasabi
1 (1 1/2-inch) piece kombu (dried kelp)
4 cups water
1/4 cup katsuo (dried bonito flake)

1
Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment.
2
Mix until fine then strain into 4 small serving dishes.
3
Steam in dishes for 10 minutes.
4
In a small saute pan, sear the duck breast, skin side down for 4 minutes.
5
Remove from the pan, let cool slightly, and slice thinly.
6
Coat both sides of the duck slices with cornstarch.
7
In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil.
8
Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice.
9
Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.
10
Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck.
11
Finish with wasabi.
12
Wipe the kombu with a damp cloth, then place in a saucepan with water.
13
When the water comes to a boil remove kombu from water.
14
Sprinkle in the bonito flakes and remove saucepan from heat.
15
As soon as the bonito flakes start to sink, strain stock.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces foie gras, 3 eggs, 1 1/2 cups chicken stock, Salt and freshly ground black pepper, and more.

Yes, Foie Gras Doufu falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Foie Gras Doufu

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