Seared Foie Gras With Foie Gras Soup Dumplings

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2 pig feet, split

2 cups veal stock

10 cups chicken stock

1 large stick cinnamon

4 pieces star anise

2 dried shiitake mushrooms

2 slices fresh ginger, unpeeled

Soy sauce

Freshly ground black pepper

4 cups balsamic vinegar

2 cups Chinese black vinegar

5 slices fresh ginger, unpeeled

1 teaspoon black peppercorns

1 pound lobe Grade B foie gras, cleaned

Foie gras scraps, optional

Salt and freshly ground black pepper

1 cup flour, more for kneading


1/2 cup boiling water

Oil, for coating bowl

1 egg

1 tablespoon water

1 jicama, cut into 1/3-inch cubes

Instant flour, for dredging (recommended: Wondra)

1 (3-ounce) slice Grade A foie gras, deveined

Salt and freshly ground pepper

Julienned scallion greens

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