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.