Step 1

Combine foie gras, eggs, chicken stock, and salt and pepper in a mixer fitted with a paddle attachment. Mix until fine then strain into 4 small serving dishes. Steam in dishes for 10 minutes.

Step 2

In a small saute pan, sear the duck breast, skin side down for 4 minutes. Remove from the pan, let cool slightly, and slice thinly. Coat both sides of the duck slices with cornstarch.

Step 3

In a saucepan, combine dashi broth, mirin, light soy sauce, soy sauce, and sugar and bring to boil. Using cooking chopsticks or tongs, lightly cook the duck breast in boiling teriyaki sauce, maybe 5 seconds per slice. Place 2 or 3 pieces of duck on top of each of the steamed foie gras dishes.

Step 4

Thicken the teriyaki sauce with cornstarch and water, if necessary, and then pour over duck. Finish with wasabi.

Step 5

Wipe the kombu with a damp cloth, then place in a saucepan with water. When the water comes to a boil remove kombu from water. Sprinkle in the bonito flakes and remove saucepan from heat. As soon as the bonito flakes start to sink, strain stock.