Name: Seared foie gras with foie gras soup dumplings
Prep time: 75 min
Cook time: 45 min
Yield: 8
Cuisine: Asian
Ingredients: For the soup filling; 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; For the vinegar reduction; 950ml balsamic vinegar; 475ml Chinese black vinegar; 5 slices fresh ginger, unpeeled; 1 tsp black peppercorns; For the foie mousse; 450g lobe Grade B foie gras, cleaned; Foie gras scraps, optional; Salt and freshly ground pepper; For the dumplings; 150g flour, more for kneading; Salt; 125ml boiling water; Oil, for coating bowl; 1 egg; 1 tbsp water; 1 jicama, cut into 1cm cubes; For the garnish; Flour, for dredging; 1 (85g) slice Grade A foie gras, deveined

To make the soup filling:
1) Put the pig feet in a pan with the stocks and bring to the boil. Skim and add the cinnamon, star anise, mushrooms, ginger, soy sauce and pepper, to taste. Simmer, skimming every so often, until the pig feet are soft, about 3 hours.

2) Strain. Taste and adjust the seasonings if necessary; it may be salty from reducing so add a little water if needed. Allow to cool and refrigerate until it gels; it keeps for 3 days.

For the vinegar reduction:
1) Combine the vinegars, the ginger and peppercorns in a large saucepan, bring to the boil, and cook until it's reduced to a glaze-like consistency.

2) Strain through a sieve and refrigerate; it keeps indefinitely.

For the foie mousse:
1) Season the foie gras and scraps, if using, liberally with salt and pepper and leave to sit overnight in the refrigerator.

2) Preheat the oven to 140C/Gas 1. Pack the foie gras into a terrine mould, cover, and place the mould in a roasting tin filled with hot water. Bake until it just starts to melt and is warm in the centre, about 45 minutes.

3) Transfer the cooked foie gras to a food processor and run until smooth. Taste and adjust seasonings. Pass through a tamis or a fine-mesh sieve and repack into the terrine mould. Cover and refrigerate.

For the dumplings:
1) Mix the flour and a pinch of salt in a large bowl. Add the boiling water and stir with a spoon until it comes together as a dough. Knead on a floured surface until smooth. Set in an oiled bowl, cover with cling film, and leave to rest 30 minutes.

2) In a small bowl, whisk together the egg, water and a pinch of salt. On a floured surface, roll out the dough until it's a little more than 0.25cm thick. Using a biscuit cutter or a knife, cut out 8 (9cm) diameter rounds from the dough; try not to re-roll the scraps too many times.

3) Brush each wrapper with the eggwash. Cut a small square of foie mousse from the terrine and set it in the centre of a wrapper, along with a few cubes of jicama and a small dollop of the gelled soup. Fold in half, press out the air pockets, and crease, pressing on the seam to seal and form half moons. Cook immediately, or freeze for up to 1 week.

To serve:
1) Set up a steamer over a pan with 2cm of boiling water. Steam the dumplings (if frozen, do not thaw first), without crowding the steamer, until puffed, 4 to 5 minutes.

2) Whilst the dumplings cook, put the instant flour on a plate. Season the foie gras with salt and pepper and dredge in the flour. Heat a frying pan over high heat, and when it's hot, sear the foie gras until browned on both sides but just warm inside, about 1 minute per side. Transfer to a board and cut into 8 pieces.

3) Decorate each plate with the vinegar reduction and arrange 1 dumpling on top. Top each dumpling with a piece of the seared foie gras and a pinch of the spring onion julienne in the centre. Serve with chopsticks and a Chinese soup spoon so that the diner can experience the juice in the dumpling.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.