I first experienced the combining of foie gras with daikon radish at Chaya Brasserie in West Hollywood in 1995-6. Everyone I recommended this dish to thoroughly enjoyed it. The recipe below by Nori Sugie at the Mandarin Oriental Hotel, New York approximates the dish I enjoyed at Chaya Brasserie in Los Angeles.
Daikon Foie Gras and Peking Duck Broth
Nori Sugie
Serves 4
Daikon Foie Gras Ingredients:
• 4 slices daikon (a large Japanese radish)
• 8 oz foie gras
• Salt and pepper
• 2 cups dashi (a soup stock made with dried tuna flakes, seaweed and water)
• 1 tsp of wasabi powder
DIRECTIONS
Daikon Foie Gras
Cook daikon with dashi until soft. Slice foie gras into four 2-oz portions. Season foie gras with salt and pepper, and dust with wasabi powder. Pan-fry foie gras 20 seconds on each side.
Peking Duck Broth
Roast the duck bones. Combine roasted duck bones and Peking duck bones. Add all vegetables, seasonings, soy sauce and chicken stock. Cook all together and reduce until flavorful (about two hours). Strain liquid.
Recipe Presentation Ingredients
Put foie gras on plate with piece of duck confit. Drizzle with Peking duck sauce and garnish with above-listed presentation ingredients.
Tags: Foie Gras Daikon recipe by Nori Sugie, I first tasted foie gras daikon at Chay Brasserie in LA