Recipe courtesy of Masaharu Morimoto
Total:
25 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Doufu:
  • 8 ounces foie gras
  • 3 eggs
  • 1 1/2 cups chicken stock
  • Salt and freshly ground black pepper
  • 1 duck breast
  • Cornstarch
Light teriyaki sauce:
  • 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
Dashi broth:
  • 1 (1 1/2-inch) piece kombu (dried kelp)
  • 4 cups water
  • 1/4 cup katsuo (dried bonito flake)

Directions

Light teriyaki sauce:

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Dashi broth:

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.

IDEAS YOU'LL LOVE

Foie Gras

Recipe courtesy of Christine Sinko

Foie Gras Lollipops

Recipe courtesy of Nadia G|Nadia G

Foie Gras Hot Chocolate

Foie Gras Terrine

Recipe courtesy of Emeril Lagasse

Foie Gras Bread Pudding

Recipe courtesy of No Author

Foie Gras Tartines

Recipe courtesy of Laura Calder

Foie Gras and Pumpkin Pudding

Recipe courtesy of Emeril Lagasse

Foie Gras PB and J

Recipe courtesy of Cafe Vermilionville

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Man Fire Food

7:30am | 6:30c

Man Fire Food

8:30am | 7:30c

Man Fire Food

9:30am | 8:30c

Vinny & Ma Eat America

10:30am | 9:30c

Vinny & Ma Eat America

11:30am | 10:30c

Vinny & Ma Eat America

12:30pm | 11:30c

Carnival Eats

1:30pm | 12:30c

Carnival Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c

Chopped

6pm | 5c

Chopped

7pm | 6c
On Tonight
On Tonight

Chopped

8pm | 7c

Chopped

9pm | 8c

Chopped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Chopped

12am | 11c

Chopped

1am | 12c

Chopped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c