Foie Gras Braised in Soy Sauce

From Sensations, by Sam Leong (Crispy Crabmeat Pastry with Foie Gras Braised in Soy Sauce).

Ingredients

1. Cinnamon sticks, 3
2. Tsaoko fruit, 2
3. Star anise, 5
4. Liquorice root, 2
5. Onion, peeled and sliced, 100g
6. Rock sugar, 100g
7. Water, 3l
8. Light soy sauce, 100ml
9. Chinese cooking wine (hua tiao jiu), 300ml
10. Foie gras, 300g 

Instructions

1. Place all ingredients (except water, light soy sauce, cooking wine and foie gras) in a small muslin bag and tie with kitchen string.
2. In a pot, bring water to a boil. 
3. Place muslin bag into the pot.
4. Add light soy sauce and Chinese cooking wine, then reduce to low heat and simmer, covered, for 30 min.
5. Remove pot from heat and add foie gras.
6. Cover the pot and leave to cool, before refrigerating overnight. 
7. Remove foie gras from the stock, and mash it. 
8. Place the foie gras mash on plastic wrap and roll up tightly into a sausage.
9. Place in freezer overnight.
10. When ready to serve, remove from freezer and remove the plastic wrap.
11. Slice into thick rounds and serve immediately.