The first recipe inspired by Challenger Mitsuo Hazama

                     in the battle with Iron Chef Hiroyuki Sakai 

                                          Duck and Foie Gras Tartare and Oil Cooked Duck (SM)

                                  Chef Mitzuo Hazama heated hazelnut oil to 50° C. using a cooking thermometer

                                  to test the temperature. He then cooked duck breast in the oil for 20 minutes.

                                  Hazama also cooked foie gras in port wine.

                       Wooden Chef Recipe:  Sautéed Fake Duck (Chicken) and Cilantro

                       Just sauté a chicken tender in olive oil, cut it in half, and garnish it with cilantro.

                       I was going to use a cube of canned chicken (Spam®-like), to substitute for the 

                       foie gras, but I had so much chicken breast meat that I didn't use the canned

                       stuff. I'm sure it wasn't cooked at 50 degrees, so what. Put it on the plate with a

                       few sprigs of cilantro. Hey, it looks good and tastes good, sous chef Katie thought 

                       it was great.

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