Foie Gras Tofu with Canard Jus

Make a foie gras terrine:

Use deveined foie gras that has been refrigerator-defrosted for 12 hours. Sprinkle ➀ salt, pepper and liquor, and then pack in a terrine mold. Vacuum seal, and marinate at at temperature between 10°C and 12°C for about an hour. Cook in a convection oven at 60°C until the center reaches 55°C. Chill in ice water and keep for several days in the refrigerator.

Heat the soy milk until almost to a boil and turn off the heat. Cut the terrine into small cubes, and infuse in the soy milk for 30 minutes. Mix in a blender and sieve. Salt and pepper to taste.

Dilute the warabiko and the kuzuko, each in the amount of 5% of the foie gras and soymilk mixture’s weight (step 2), into a small amount of dashi stock. Stir in the foie gras and soymilk texture. Cook over high heat for a few minutes. Pour into a rectangular mold previously wetted with water and chill to firm up.

Dress the foie gras in a dish filled with the duck jus.