8 ounces foie gras
1 1/2 cups chicken stock
Salt and freshly ground black pepper
1 duck breast
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)
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