How To Make Seared Foie Gras Dumplings Slideshow
Step 1: Prepping the Raw Ingredients
The minced shallots, duck breast and foie gras are prepped and ready to be cooked.
Step 2: Searing the Foie Gras
Sous Chef David Valencia says that you cook the foie gras quickly so that it renders fat (the yellow stuff in the pan) and that's want you really want inside the dumpling.
Step 3: Combine the Duck Breast with the Foie Gras
First combine half of the seared foie gras with the duck breast, then add the second half. You can wear rubber gloves so you don't contaminate your hands with raw meat.
Step 4: The Skewered Meat in the Center of Each Wrapper.
The dumpling wrappers have already been coated with the beaten egg, then had about an ounce of the meat mixture placed in the center with a bamboo skewer standing in the middle of it, ready to be shaped.
Step 5: Shaping the Dumplings
Pinch and twist the wrapper edges around the skewer to shape the dumpling as pictured.
Step 6: Blanching the Dumplings
Cook the dumplings for 3 minutes in salted boiling water and then remove with a slotted spoon.
Step 7: The Finished Dish
Garnish the dumplings with chive oil and a finishing sauce of your choice. No matter what you do, they will be delicious and decadent with a refreshing kick from the chives.