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1
Bring the foie gras up to room temperature.
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2
Carefully remove all the veins while keeping the lobes as intact as possible.
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3
Place the foie gras in a bowl of milk overnight to extract as much blood as possible.
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4
On day 2, pat the foie gras dry.
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5
Mix all the dry spices and season the lobe.
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6
Add the Madeira and let it sit for at least 6 hours.
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7
Remove the foie gras, and in a clean kitchen towel, torque the lobe into a cylinder.
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8
Bring 1 bottle of dessert wine to a simmer with enough water to fit the foie gras.
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9
Place the foie gras in the pot and turn it off.
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10
Set a timer for 90 seconds.
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11
Remove the foie gras to an ice bath and let sit until chilled.
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12
Once the foie gras is chilled, torque the cylinder as tightly as possible, and hang it in the refrigerator overnight.
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13
On day 3, for the pickled grapes and apples, bring the vinegar and water to a boil and pour over the apples and grapes.
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14
Reserve.
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15
For the hazelnuts, in a saute pan, lightly toast the butter and nuts until theyre light golden-brown.
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16
When the nuts are cool, chop roughly and reserve.
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17
For the gingerbread, preheat the oven to 350 degrees F. Grease and flour a 9-inch square pan.
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18
In a bowl, cream the butter and sugar.
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19
Beat in the egg and then the molasses.
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20
In another bowl, blend all the dry ingredients, and then blend the dry ingredients into the creamed mixture.
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21
Stir in hot water and pour it all into a pan.
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22
Bake for 1 hour, or until a knife inserted into the center comes out clean.
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23
When cool, cut the gingerbread into circles with a 2-inch biscuit/cookie cutter.
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24
For the white balsamic caviar, in a saucepan, bring the ingredients to a boil while stirring constantly.
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25
Pour it all into a bowl and let it set.
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26
When cool, blend it until smooth in a blender.
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27
Pour the blended caviar into a fine-tipped squirt bottle, and drip it into a bowl of cold oil.
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28
Drain the oil off and reserve the caviar.
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29
For the apple sauce, saute the apples and butter until lightly browned.
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30
Add the sugar and deglaze with wine.
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31
Puree until smooth.
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32
To serve, unwrap the foie gras from the towel.
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33
Place it on a cutting board and, with a hot knife, slice the foie gras into even portions.
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34
Gently warm the gingerbread circles, and then place a piece of foie gras on each circle.
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35
Place the apple puree in a piping bag and pipe it onto the plates.
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36
Top with the gingerbread and foie gras.
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37
Spoon around the balsamic caviar and pickled apples and grapes.
